Rumblethumps

1 lb potatoes
1 lb white cabbage, spring cabbage, or kale
1 medium onion or the white part of two leeks, finely chopped
3 oz butter
A little single cream
2 oz mature cheddar cheese
Chopped fresh chives
Black pepper and salt to taste


Slice the potatoes thickly and boil in a little salted water. Once cooked, drain and mash. Slice the cabbage and boil gently in salted water, do not over cook! Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once soft right through, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with grated cheddar cheese and place under a hot grill or oven to brown.

Serves 4.