Rumbledy thumps recipe

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  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 375 calories / serving
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Rumbledy thumps

Peel and dice the potatoes into 2cm (¾in) cubes. Cook in boiling water for 5 minutes. Meanwhile shred the cabbage, add to the potatoes and bring back to the boil. Boil for 1 minute then drain well.

Snip the bacon into strips and dry fry in a large frying pan until crisp. Add the olive oil and butter to the pan, heat until the butter melts, then tip in the potatoes and cabbage. Cook for 3-4 minutes without stirring, until golden, then turn the mixture over and repeat, stirring occasionally. Season lightly and serve sprinkled with the cheese.

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  • Ingredients

  • 1kg (2lb) King Edward potatoes
  • 300g (10oz) savoy cabbage
  • 6 rashers streaky bacon
  • 1tbsp olive oil
  • 15g (½oz) butter
  • 50g (2oz) mature Cheddar, grated
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  • Energy 1567kj 375kcal 19%
  • Fat 16g 23%
  • Saturates 7g 35%
  • Sugars 4g 4%
  • Salt 1g 17%

of the reference intake
Carbohydrate 46g Protein 13.6g Fibre 7.4g

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