'Nduja-stuffed boxty dumplings with cauliflower purée

1. 1

   To make the 'nduja - stuffed boxty dumplings, preheat the oven to 220C/200C Fan/Gas 7.

   5 min

2. 2

   In a large bowl, mix together the mashed potato, flour, cheese and a pinch of salt, then gradually add the egg until a soft dough is formed. Knead for 1 - 2 minutes and cut into four pieces.

   5 min

3. 3

   Sprinkle the work surface with flour. Flatten each portion of the dough in your hand, place a heaped tablespoon of 'nduja in the centre, then fold the dough over the 'nduja and shape into a patty.

   5 min

4. 4

   Bring a large saucepan of water to the boil and lightly oil a baking tray. Lower the dumplings into the water and cook for 4 - 5 minutes or until they float. Remove and set aside on the tray.

   5 min

5. 5

   Heat a large ovenproof frying pan over medium heat. Add the oil and four piles of grated potato like rostis. Cook on each side for 3 - 4 minutes.

   8 min

6. 6

   Place the boiled dumplings on top of the rostis and cook for 10 minutes. Transfer the pan to the oven and cook for 4 - 5 minutes.

   15 min

7. 7

   Cook the cauliflower in a saucepan of salted boiling water for 8 - 10 minutes until tender.

   10 min

8. 8

   Drain the cauliflower and add to a food processor along with the cream and milk, then blend until smooth and season with salt.

   3 min

9. 9

   Heat a sauté pan, add the spinach and a splash of water and cook for 2 minutes until wilted. Finish with butter, salt, and pepper.

   2 min

10. 10

    Spoon the cauliflower purée onto plates, make a well in the middle, place the wilted spinach inside and top with the dumplings, rosti side up.

    2 min

1 serving ≈ 313 g

Nutrition values are estimates. - means data is unavailable.