Inspired by: BBC UK
300G large potatoes, peeled and chopped into large chunks
200g swede (known as turnip in Scotland), peeled and chopped into large chunks
50g unsalted butter
150g savoy cabbage or kale, finely sliced
salt and freshly ground black pepper
15g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
In a saucepan cook the potatoes and swede 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.