Rumbledethumps recipe
 Similar to bubble and squeak, rumbledethumps are a traditional Scottish dish of buttery mash, cabbage and swede, baked until golden brown and crispy. You can cook them earlier in the day and reheat in the oven – give them an extra 20 minutes or so from cold. 600g/1lb 5oz large potatoes, peeled and chopped into large chunks400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks75g/2¾oz butter250g/9oz savoy cabbage or kale, finely slicedsalt and freshly ground black pepper 25g/1oz cheddar, grated 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 butter 250g/9oz savoy cabbage or kale, finely sliced salt and freshly ground black pepper 25g/1oz cheddar, grated Method Preheat the oven to 180C/160C Fan/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. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan. 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. 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. 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. 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. Recipe tips You can make a smaller amount with leftover mash or greens from a roast dinner. The recipe is fairly forgiving, so use what you have. You can also crisp this up in an air-fryer in 15 minutes at 180C.