Vital Veg, organic farm, potatoes

Rumbledethumps

Ingredients: 
600g/1lb 5oz large potatoes, peeled and chopped into large chunks
400g/14oz swede, 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
Method: 

Preheat the oven to 180C/350F/Gas 4.

Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

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.

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.

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.