Rumbledethumps
Similar to bubble and squeak, rumbledethumps are a traditional Scottish dish of buttery mash, cabbage and swede, baked until golden brown and crispy. You can cook them earlier in the day and reheat in the oven – give them an extra 20 minutes or so from cold.
Ingredients
- 600g/1lb 5oz large potatoes, peeled and chopped into large chunks
- 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
- 75²µ/2¾´Ç³ú butter
- 250g/9oz savoy cabbage or kale, finely sliced
- salt and freshly ground black pepper
- 25g/1oz cheddar, grated
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.
Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.
Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.
Recipe Tips
You can make a smaller amount with leftover mash or greens from a roast dinner. The recipe is fairly forgiving, so use what you have. You can also crisp this up in an air-fryer in 15 minutes at 180C.
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