What on Earth is Rumbledethumps? I hear many of you asking!
Rumbledethumps is a traditional Scottish dish much like a Scottish version of Bubble and Squeak or Irish Colcannon. Basically, mashed potatoes with yummy things added – onions, cabbage and cheese. Much like Bubble and Squeak, it is thought to have been created as a way of using up leftovers. Nowadays, it is delicious enough to make from scratch and even sold in supermarkets as a ready meal side dish.
I’m celebrating British Food Fortnight with Aldi and am excited to share this recipe for a classic, British dish. It’s simple, nourishing, and most delicious! One serving contains a whopping 191% vitamin C RDA plus 15% calcium, 22% iron and 10.2g protein. It’s also high in fibre, potassium and vitamin B6.
I was so impressed by the range of British produce at my local Aldi. In fact, almost all of the vegetables were of British origin and the berries too! Not just British, I even found strawberries grown in my own county. How’s that for a celebration of British and local food!
I was also pleased to find affordable organic items including an amazing raw, virgin, cold pressed organic coconut oil for just £2.49! Yes, £2.49!
All the ingredients used in this recipe were either British or Organic.
So, what is British Food Fortnight, anyway?
It was established in the wake of the Foot and Mouth crisis, in response to the fact that, though there are numerous food initiatives, projects and events taking place across Britain, there was no overall flagship event to bring them to the public’s attention.
Since its beginnings in 2002, British Food Fortnight has become THE opportunity for those who work in any aspect of food and drink, to come together and promote the benefits of buying and eating from our home produced British larder. Source
Read more about British Food Fortnight and Aldi’s commitment to British produce:
- 1 tsp coconut oil (optional)
- 1.2 kg red potatoes
- 1 medium Savoy cabbage
- 1 small onion
- 4 large spring onions
- 1/2 cup unsweetened soya milk
- 1 tsp sea salt
- 60g vegan mozzarella or cheddar (I use Violife pizza cheese)
- Wash the potatoes and cut into even sized chunks. Place in a pan of salted cold water and place on a high heat with a lid on to come to a boil. Lower the heat and simmer for 15-20 minutes or until knife tender.
- Meanwhile, shred the cabbage, dice the onion, trim and slice the spring onions.
- Whilst the potatoes are cooking, heat the coconut oil (or cooking spray or a dash of water) in a saute pan and sweat the onion gently for 5 minutes, before adding the spring onion and a pinch of salt. Leave to gently cook whilst the potatoes boil.
- Add the shredded cabbage on top of the potatoes for a couple of minutes at the end of cooking to wilt. Make sure you use a lid so the cabbage can steam.
- Drain the cabbage and potatoes well then return to the pan. Preheat the oven to 200’C/400’F.
- Add the onions to the potatoes and use a potato masher to crush the potatoes. You don’t want a smooth mash so leave some chunky bits too. Add the salt and soy milk and mix with a spoon so you have a cohesive, rustic mash.
- Pile into a baking dish, even it out but leave lumps and bumps on the surface to crisp and grate over the cheese.
- Bake for 25-30 minutes until bubbling and golden.
- Serve steaming hot, as a side dish or as a comforting bowlful, perhaps with some beans.
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