You’ll Need
For the Bake
1kg floury potatoes, peeled and chopped
300g Savoy or white cabbage, finely shredded
2 onions, thinly sliced
40g butter
100ml warm milk
1 tsp English mustard
120g mature cheddar, grated
1 tbsp vegetable oil
Sea salt and white pepper
Optional but dangerous
Fried eggs
Pickled beetroot
Steamed greens
Equipment
One 1.8-litre shallow heatproof dish
Method
Boil the potatoes in salted water until tender. Drain well and mash with the butter, milk and mustard.
Preheat your air fryer to 195°C.
Toss the cabbage and onions with the oil in the heatproof dish and air fry for 9 minutes, stirring twice.
Fold the cabbage and onions through the mash with two-thirds of the cheese, salt and white pepper.
Spread the mixture back into the dish and rough the surface deeply with a fork.
Scatter over the remaining cheese.
Air fry for 12-15 minutes until the edges are crisp and the top is deeply golden.
Rest for 5 minutes so it cuts into generous wedges.