Rumbledethumps

Method

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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.

   Mark done

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.

   Mark done Start 1 min timer

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.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done Start 30 min timer

Chef’s Tips

• 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.

Common Substitutions & Variations

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

Pairing Suggestions

• Sausages
• Cold ham
• Pickled beetroot

Storage & Reheating

Refrigerated for 3 days. Reheat covered at 180C. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.