Scottish Rumbledethumps for Burns Night - Lavender and Lovage (2024)

Scottish Rumbledethumps for Burns Night – A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives – baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes – my Mum used to make it, as did her Mum before her. This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables.

Burns Night is only three days away now, and as I was perusing my old recipes the other day, I came across my mum’s recipe for Rumbledethumps. This comforting Scottish dish of mashed potatoes, Savoy cabbage, cheese & chives which is baked or grilled, is the perfect accompaniment to any cold cuts, such as baked ham or gammon, and it also makes a fabulous vegetarian meal when served with crusty bread and salad. I first posted this recipe nearly 8 years ago now, I can’t believe how time has flown since I started this blog, although the recipe is as tasty ever. So, I’m sharing this recipe for Scottish Rumbledethumps again today with some new (and hopefully improved!) photos, just in time for Burns Night on the 25th January.

Being a Burns, it’s my maiden name, and having Scottish heritage, I always celebrate Burns Night, as indeed my late parents used to do as well. This year it will be a quiet affair with just the two of us, but I will be cooking some delicious Scottish recipes, some of which I have shared below at the end of this post. And, it’s the perfect opportunity to take a break form my New Year’s healthy diet and have a wee dram of single malt to toast the haggis! So, what is in a name then? Rumbledethumps is similar to Bubble and Squeak, Colcannon and Champ. All these dishes have a combination of potatoes and cabbage in them and were (and still are) the mainstay of the family meal table, as the ingredients are often home-grown and cheap, and the dish is nourishing and is packed with vitamins and protein.

The name is thought to be linked to the dish Colcannon’s etymology – “cole” being an old word for cabbage and the “cannon” part of the name maybe originates from an old dish of potatoes and spinach, that was pounded together to resemble a cannonball shape. In the same vein, “rumble” is an old word for scrambling or mashing, and it is thought that the name of the dish may have come from this old culinary term for mashing and pounding vegetables together. Whatever the origin of the name, the dish is a classic and makes a great supper (vegetarian) dish or a innovative and tasty vegetable accompaniment.

As you can see from my photos, I served the Rumbledethumps with some home-cooked, baked gammon (ham) along with some pickled onions, for a very satisfying lunch. However, as I said before, today’s recipe would serve 3 people as a main vegetarian meal, with some salad and bread on the side……and I think sourdough bread would be fabulous as an accompaniment. My mum’s recipe is unchanged, and is shared below in a printable recipe card, along with a few ideas for some Scottish recipes which can be made to celebrate Burns Night. I’ll be back soon with a NEW sourdough recipe for Cheese, Fennel & Sun-Dried Tomato Sourdough Boule……I’ve shared a photo below, and it’s an AMAZING bread recipe that has proved to be hugely popular on my Instagram feed already. Bye for now, Karen

Coming soon, my NEW sourdough recipe for Cheese, Fennel & Sun-Dried Tomato Sourdough Boule

Scottish Recipes:

ROASTED “TARTAN VEGGIES” WITH SMOKED SEA SALT, HONEY AND THYME

A delectable roasted veggie recipe that takes its name from the colours that reminded me of tartan, and specially created for a Burns Night Supper, although these tasty “Tartan Veggies” can be served at any time of the year, and also make a lovely veggie meal for a light lunch too. This is a “build your own” recipe, the amount of vegetables required is dependant on how many people who you are serving and you may need to adjust the cooking time accordingly.

WHISKY DOUSED SALMON

Fresh Scottish Salmon doused in Scotch Whisky. Makes a great fish starter for a Burns Night Supper. Serve with thin slices of good brown bread and freshly churned butter……..reward yourself with another wee dram. Can be frozen for up to 2 months – wrap in clingfilm and then tinfoil.

SCOTTISH MEAT AND TATTIES

The recipe is perfect for a thrifty and tasty mid-week family supper, and any leftovers can be made into little meat and potato (or meat and tattie) pies for another meal or for the school (office) lunch box.

MARMITE ECOSSAISE – LUXURY SCOTTISH SEAFOOD STEW

LA MARMITE DIEPPOISE is a fish dish invented in the 1960’s by the lady who owned the Restaurant of the same name. When she retired, she sold the restaurant to her head chef and gave him the rights to her recipe, although not the secret of the ingredients. However, he had watched carefully over the years and knew exactly what went into it. This is my take on that classic stew/soup, but using prime fresh Scottish fish and seafood.

I have used Stilton cheese in this recipe, but the original alliance is of course between France and Scotland. Scotland’s most famous connection with Europe was the Auld Alliance with France. First agreed in 1295, the Auld Alliance was built on Scotland and France’s shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay, as mercenaries in France’s armies and the pick of finest French wines.

SCOTTISH MORNING ROLLS

These classic Scottish bread rolls are also easy to make – with only one kneading required. They are soft with a distinctive floured finish and are quite wide without much height, and they must only be baked for a maximum of about 20 minutes in order to maintain their soft texture. They are best eaten on the day that they are made; however, they are delicious toasted the next day and they freeze very well.

A delectable layered cake where the jam is baked inside along with a nutty streusel mixture, as well as being topped with a streusel layer too. The cake is perfect for any afternoon tea table, as well as being served warm as a “pudding cake” along with custard or cream. I used Mackays Rhubarb and Ginger Preserve, but you could use Mackays Raspberry Preserve and add almonds and ground cinnamon to the streusel mix, instead of the ginger. Makes 16 generous slices/squares.

“WHIM WHAM” ~ A SCOTTISH REGENCY TRIFLE

A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word “whimsy” and means something that is quaint or fanciful, or even frivolous.