You can cook Rumbledethumps earlier in the day and then reheat in the oven later - give them an extra 20 minutes or so from cold. It also makes a fab topping for Shepherds or Cottage Pie.

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/2¾oz unsalted butter

• 250g/9oz savoy cabbage or kale, finely sliced

• salt and freshly ground black pepper

• 25g/1oz cheddar cheese, grated

   

Preparation 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 cabbage for a few minutes, until the cabbage is tender but retains its colour.

4. 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.

5. 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.