Festive Rumbledethumps

Name: Festive Rumbledethumps
Total time: 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 4 large baking potatoes; 400 g Brussel sprouts; 2 small onions; 80 g butter; 1 tbsp Dijon mustard; 150 ml thickened or double cream; 2 tbsp olive oil; 1 handful chopped chives; 0 salt; 0 black pepper; 60 g oatmeal; 40 g panko breadcrumbs; 6 sprigs thyme; 10 sage leaves; 1 lemon; 90 g grated cheddar cheese

40m

Serves 6

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Festive Rumbledethumps

facebook.com

40m

Serves 6

Directions

1Peel and chop potatoes into equal-sized pieces, add to pan with cold water and salt. Bring to the boil and cook till soft. Drain and mash.
2Add 100ml cream, beat with a wooden spoon, and season.
3Melt olive oil and butter, then add finely sliced onions and sprouts (use a food processor if you have one).
4Soften with the lid on, stirring occasionally on low heat. When soft, remove lid, turn up heat, and stir till slightly caramelized.
5Add caramelized onions and sprouts to the mashed potatoes and mix well.
6Add chopped chives, Dijon mustard, 50ml cream, and season.
7Melt 70g butter, then add oatmeal, panko breadcrumbs, thyme, sliced sage leaves, salt, and pepper.
8Toast over medium heat until lightly golden.
9Add lemon zest and grated cheddar cheese. Mix to combine.
10Fill an ovenproof dish with the mash, spreading to the edges.
11Top evenly with the topping and bake in a preheated oven at 180°C (fan) for 40 minutes until golden and delicious.

Ingredients

4 large baking potatoes
400 g Brussel sprouts
2 small onions
80 g butter
1 tbsp Dijon mustard
150 ml thickened or double cream
2 tbsp olive oil
1 handful chopped chives
0 salt
0 black pepper
60 g oatmeal
40 g panko breadcrumbs
6 sprigs thyme
10 sage leaves
1 lemon
90 g grated cheddar cheese

Equipment

panfood processorovenwooden spoon

Festive Rumbledethumps

40m

Serves 6

facebook.com

Festive Rumbledethumps

facebook.com

40m

Serves 6

Directions

1Peel and chop potatoes into equal-sized pieces, add to pan with cold water and salt. Bring to the boil and cook till soft. Drain and mash.
2Add 100ml cream, beat with a wooden spoon, and season.
3Melt olive oil and butter, then add finely sliced onions and sprouts (use a food processor if you have one).
4Soften with the lid on, stirring occasionally on low heat. When soft, remove lid, turn up heat, and stir till slightly caramelized.
5Add caramelized onions and sprouts to the mashed potatoes and mix well.
6Add chopped chives, Dijon mustard, 50ml cream, and season.
7Melt 70g butter, then add oatmeal, panko breadcrumbs, thyme, sliced sage leaves, salt, and pepper.
8Toast over medium heat until lightly golden.
9Add lemon zest and grated cheddar cheese. Mix to combine.
10Fill an ovenproof dish with the mash, spreading to the edges.
11Top evenly with the topping and bake in a preheated oven at 180°C (fan) for 40 minutes until golden and delicious.