Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.
This version comes from our friends at Sarpo and is very simple and easy to adapt. According to them you can never make enough! Cooked leftovers from a roast meal can be used and cheese placed on top if desired. Sarpo Axona was usedin this quick easy dish.
Mashed potatoes – lots of cream and butter to help it stick Onion Cooked Cabbage, Sprouts, broccoli, or any green.
Fry a chopped onion, mix with mash and cooked brassica and fry at medium heat until brown then flip with aid of plate. Quantities don’t matter much. More mash than cabbage. Sprouts, broccoli, cabbage or any green.
Our friends at the Potato Shop have come up with a fabulous way to serve potatoes. We did something similar and had cheese as hair!
Preperation Time: 45 minutes Makes 10 ghosts
250g Pink Gypsy potatoes (or try Blue Anneliese or Heide Red for colourful ghosts!) Generous knob of butter and a splash of milk (or for a dairy-free alternative substitute with our cold pressed rapeseed oil) Edible sugarcraft eyes
Preheat the oven to 180°C (160°C Fan, Gas Mark 5).
Peel the potatoes and place in a saucepan. Cover with cold water and season lightly with salt.
Boil for approximately 15 minutes, until the potatoes are tender.
Drain the water and return the saucepan to the hob over a very low heat for a minute to dry the potatoes.
Mash the potatoes with butter and milk (or cold pressed rapeseed oil) until a smooth consistency is achieved.
Prepare your piping bag with a star or round nozzle – this is down to personal preference.
Spoon some of your mashed potato into the piping bag and, on a lined baking tray, begin to pipe some swirly pyramids. Don’t worry if they all look slightly different, each ghost will have its own character!
Decorate with as many (or as few) eyes as you like by firmly pressing them into the potato.
Place in the oven for 5-10 minutes until the potato begins to turn golden.
Remove from the oven and allow to cool a little before serving with a Halloween feast!
These can be served at any time – not just Halloween – kids will love them at parties all through the year. Adults will also love them (perhaps without the eyes!) Other great recipes can be found on their blog.
Remove cod from its packaging and rinse under the cold tap to remove any excess salt.
Place fish in a bowl of a sufficient size to submerge the fillet in cold water. Set aside in a cool place. After several hours, rinse off water and refill with fresh cold water to cover the fish. Continue to soak for a total of 48hours, refreshing the water at regular intervals three times each day.
Remove cod from the final rinse and place in a pan on the hob. Poach in simmering water for approximately 15minutes, depending on thickness, until it is fully cooked, and flakes easily. Remove from pan with a slotted spoon and place on a plate.
Peel potatoes and slice quite thinly.
Butter an ovenware dish and add a layer of potato, a twist of pepper and evenly scatter on flakes of cooked cod. Add a few knobs of butter, a scatter of finely sliced leek and pour over some of the creamy milk.
Repeat adding layers of potato, cod flakes, leek, butter and cream until the dish is complete, adding a couple of bay leaves along the way.
Cover with foil and bake in a pre-heated oven at 190 C for 1hour. The dish should be bubbling, toasted on the top and the potatoes fully cooked. You can remove the foil for the last 15minutes if it needs a little more toasting. Check during cooking and add a little milk if it looks to dry – this can depend on the size and depth of your dish and your variety of potato.
Scatter with freshly chopped chives before serving.
Delicious for 2 as a main course served with Shetland kale or seasonal greens.
This recipe is from a collection by Wendy Barrie at the Scottish Food Guide and used with her permission. Wendy is also instrumental in the Ark of Taste programme which many of our varieties are listed in. Wendy has some amazing recipes!
The cod can be bought from Thule Ventus Ltd. They, like us, delivery UK wide. Thule Ventus produce their own salt-cured cod from individually line-caught sustainable stock off Sumburgh Head, Shetland.
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