Vegetarian Rumbledethumps

Inspired by: BBC UK

INGREDIENTS

• 300G large potatoes, peeled and chopped into large chunks
• 200g swede (known as turnip in Scotland), peeled and chopped into large chunks
• 50g unsalted butter
• 150g savoy cabbage or kale, finely sliced
• salt and freshly ground black pepper
• 15g cheddar cheese, grated

DIRECTIONS

• Preheat the oven to 180C/350F/Gas 4.
• In a saucepan cook the potatoes and swede of salted boiling water until tender. Drain well and return to the pan.
• Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.
• Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.
• Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.