Rumbledethumps

Cook Time 1 hour 30 minutes

Servings 4-6

Ingredients

4 large baking potatoes

400g Brussel sprouts (approx 500g before base and outer leaves removed), finely sliced

2 small onions, finely sliced 

80g butter

1 tbsp Dijon mustard

150ml thickened or double cream

2 tbsp olive oil

Large handful chopped chives

Salt & black pepper

Crumb

70g butter

60g fine oatmeal

40g panko breadcrumbs

6 sprigs of thyme, finely chopped and stems discarded

10 sage leaves, finely chopped

Zest of 1 lemon

90g cheddar cheese, grated

Method

Peel and chop your potatoes into equal sized pieces, add to a saucepan with cold water & salt. Bring to the boil and cook until soft. Drain and mash. Add 100ml cream then beat with a wooden spoon and season.

Melt the olive oil and butter then add the finely sliced onions and sprouts. Soften with the lid on stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous! Add to the mash then ‘rumbledethump’ them together! Add your Dijon, chives, 50ml cream and season. Set aside and make your topping.

Melt the butter then add oatmeal, panko breadcrumbs, thyme, sage leaves and season with salt and pepper. Toast over a medium heat till lightly golden then add lemon zest and grated cheddar. Mix to combine.

Fill an ovenproof greased dish with your mash (I used a circular 23 cm dish with a 4 cm depth) spreading to the edges, then top evenly with the skirlie. Bake in a preheated oven at 180°C fan-force for 40 minutes till golden & delicious with a crunchy topping.