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You can cook the Rumbledethumps earlier in the day and reheat in the oven - give them an extra 20 minutes or so from cold.

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  • 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/2┬żoz unsalted butter
  • 250g/9oz savoy cabbage or kale, finely sliced
  • salt and freshly ground black pepper
  • 25g/1oz cheddar cheese, grated