Rutabaga and Cabbage Bake

1kg spuds and/or root veg, peeled and cubed*

3 garlic cloves, crushed and peeled

Sea salt and freshly ground pepper

A lump of butter

A splash of warm milk

½ green cabbage or 3 large handfuls of kale, tough stalks removed and finely shredded

1 small onion, finely chopped

A gloss of olive oil

150g Cheddar, grated

A couple sprigs of thyme, leaves only

Method

1.Preheat the oven to 400F.

2.Tumble your roots/spuds into a large pot. Cover with water. Add a good pinch of salt and the garlic.

3.Bring to the boil. Cook till the spuds and roots are mashably tender. Drain. Mash with butter and/or milk. Season to taste.

4.Get a large frying pan hot. Add the cabbage and onion. Sizzle in a little oil till tender and glossy. Season well. Remove from the heat while the cabbage is still bright green. Stir through the mash.

5.Pop the cabbage/mash medley into a baking dish. Scatter over the cheese. Bake till the cheese is golden, about 25 mins. Finish with fresh thyme.

6.Serve as a vegetarian main alongside a salad, or dish up as a side to a casserole or Sunday roast.