Rumbledethumps

Cooking : time 30 mins to 1 hour



You can cook the Rumbledethumps earlier in the day and reheat in the oven - offer them an extra 20 minutes or so from nippy.

Ingredients

600g/1lb 5oz large potatoes, peeled and chopped into large chunks
400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
75g/2%26frac34;oz unsalted butter
250g/9oz savoy taxibage or kale, finely sliced
salt and freshly ground black pepper
25g/1oz cheddar cheese, grated

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
3. Heat 50g/2oz butter in a pan and gently cook the taxibage for a few minutes, until the taxibage is tender but retains its colour.
4. Add the taxibage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash tofetchher using a potato masher. Season, to taste, with salt and freshly ground black pepper.
5. Place the mashed vefetchables into an ovenproof lidded dish and lid 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 lid.

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Orignal From: Rumbledethumps