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
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600g/1lb 5oz large potatoes, peeled and chopped into large chunks
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400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
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75g/2¾oz unsalted butter
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250g/9oz savoy cabbage or kale, finely sliced
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salt and freshly ground black pepper
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25g/1oz cheddar cheese, grated
Preparation method
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Preheat the oven to 180C/350F/Gas 4.
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Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
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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.
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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.
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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.