'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.

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.

3. 3

   Sprinkle the work surface with some ’00’ flour. Flatten each portion of the dough in your hand, like a flat fish cake, and place a heaped tablespoon of ‘nduja in the centre, then fold the dough over the ‘nduja to cover it and form into a muffin shape, on the floured surface.

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 start to float. Remove and set aside on the tray.

5. 5

   Heat a large ovenproof frying pan over a medium heat. Add the oil and, once hot, add four piles of the grated potato, in a circle, like a rosti. Cook on each side for 3-4 minutes.

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.

7. 7

   To make the cauliflower purée, cook the cauliflower in a saucepan of salted boiling water for 8-10 minutes.

8. 8

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

9. 9

   To make the wilted spinach, heat a large sauté pan and add the spinach and a splash of water and cook until wilted, around 2 minutes. Finish with the butter and season with salt and pepper.

10. 10

    To serve, pour or spoon the cauliflower purée onto the serving plates and make a well in the middle. Place the wilted spinach in the well and top with the dumplings, rosti side up.

1 serving ≈ 313 g

Nutrition values are estimates. - means data is unavailable.