Burns Night is just around the corner and this is perfect as part of your celebrations although there is no reason that this dish has to be confined to being eaten on only one day of the year. Think of a Scottish version of bubble and squeak and you’re on the right track. Rumbledethumps (its official name!) uses seasonal vegetables to create a moreish dish which can be served on the side of haggis (for the fans) or something along the lines of sausage. Traditionally rumbledethumps uses a mix of potato, swede and either kale or cabbage however with the rise of the mighty flower sprout I used this instead.
Ingredients- serves 4-6
1 medium swede
600g floury potatoes such as Maris Piper
100g unsalted butter
1 large red onion- finely sliced
200g flower sprouts, cabbage or kale
Salt and pepper
50g grated mature cheddar
1. Get going by preheating the oven to 180c/ 160 fan. Prepare the swede and potatoes by peeling them and cutting them into large chunks. Bring a pan of boiling water up to the boil and cook the swede and potato until tender before draining well. I make sure the chunks of potato and swede are about the same size and boil them together but you could boil them separately in two lots if you prefer.
2. Shred the flower sprout leaves (or cabbage or kale). Melt the a knob of butter in a separate pan before adding the sprouts and onion to cook for a few minutes until softened. When they are ready simply set aside.
3. Take the drained swede and potato and lightly mash the chunks. You are after a rough mash so don’t overdo it! You will find that some potato pieces mash down a bit more than others and bits of swede will stay relatively chunky but that is exactly what you are after. Toss in the remaining butter and stir through. Next, stir in the sprouts before stirring to combine well and then season to taste. A good crack of black pepper doesn’t go amiss here! Place the vegetables in an overproof dish before topping with grated cheese, such as a cheddar. I cook mine in the same shallow casserole dish that I sautéed the sprouts and onion in; saves on washing up!
4. Cover the dish with a lid or foil and cook for 30 minutes before removing the cover and placing it back in the oven for a further 15 minutes, or until golden and bubbling. Serve with your choice of meat and tuck in!
For those of you who indulge in haggis I have the perfect way to finish up any odds and ends… Crumble any leftovers into any leftover rumblethumps or a plain mashed potato and shape them to form potato cakes. Fry in a pan until golden and crispy and serve with a poached egg perched on top and a good dollop of tomato chutney.
Chloedethumps- a modern twist on a delicious Scottish classic!