Rumbledethumps

Making Rumbledethumps

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1. Boil the potatoes and swede in separate pans of salted water, 20 minutes for the potato and 25 for the swede, until both are tender.

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2. Drain both and return them to their dry pans over low heat for 1 minute to steam off, then mash them together with 50 g of the butter.

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3. Melt the remaining 30 g butter in a wide pan and fry the cabbage over medium heat 6 minutes, until it is wilted but still bright and squeaks against the spoon.

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4. Add the spring onions and cook 1 minute more, then drain off any liquid.

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5. Fold the cabbage through the mash with the salt, pepper and nutmeg. Do not beat it.

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6. Spread into a buttered baking dish, rough the surface with a fork and scatter the cheddar over.

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7. Dot with the 20 g butter and bake at 190°C / 375°F fan / 210°C / 410°F / gas 6 for 30 minutes, until browned and bubbling.

   Mark done Start 30 min timer

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Tips for Making Rumbledethumps

• Fry the cabbage in butter, never boil it into the potato.
• Steam the potato and swede dry before mashing.
• Fold, do not beat. The textures should stay separate.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Rumbledethumps

• Sausages
• Cold ham
• Pickled beetroot

Storing & Reheating Rumbledethumps

Refrigerated for 3 days. Reheat covered at 180°C / 356°F. Freezes 2 months.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.