Individual Rumbledethumps

Serves makes 6 (using muffin tin or ramekins)

Time 45 minutes

Ingredients

500g potatoes 

½ small head of cabbage (or Savoy cabbage), finely shredded

½ small broccoli head, cut into small florets

1 leek, finely sliced (white and light green parts)

2 tbsp extra virgin olive oil (plus more for brushing the tins/ramekins)

2 spring onions, finely sliced

1 garlic clove, minced

2 tbsp fresh parsley, chopped (plus extra for garnish)

2 tbsp fresh thyme (or 1 tsp dried thyme)

Salt and freshly ground black pepper, to taste

¼ cup grated Parmesan or a sharp cheddar (optional, for a light cheesy topping)

Method

Place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain, return to the pot, and mash the potatoes until smooth (or leave them slightly chunky for texture if you prefer). Set aside.

While the potatoes are cooking, heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Add the sliced leeks and garlic, and sauté for 3-4 minutes until softened. Add the shredded cabbage and broccoli florets. Sauté for another 5-6 minutes, until the vegetables are tender but still slightly crisp. Remove from heat.

Add the sautéed vegetables, spring onions, parsley, thyme, and 1 tablespoon of extra virgin olive oil to the mashed potatoes. Season generously with salt and freshly ground black pepper, and mix until everything is well combined.

Preheat the oven to 180°C. Brush a 6-cup muffin tin or individual ramekins with extra virgin olive oil to ensure the Rumbledethumps will crisp up nicely and not stick.

Spoon the potato-vegetable mixture into the prepared muffin tin or ramekins, pressing down slightly so each portion is compact. If using cheese, sprinkle a little grated Parmesan or sharp cheddar over the top of each portion.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy around the edges.

Allow to cool for a few minutes, then gently run a knife around the edges to help lift the individual Rumbledethumps out of the tin or ramekins. Garnish with extra chopped parsley and serve hot!

Tips:

Herbs: You can experiment with other herbs like rosemary, chives, or dill, depending on what you like or have on hand.

Greens: Feel free to swap in other leafy greens like kale or spinach in place of cabbage or broccoli.

Cheese: For a dairy-free option, skip the cheese topping or use a dairy-free cheese alternative.