Rumbledethumps is a traditional Scottish dish, made from left over tatties, cabbage and onions. It’s another one of those comfort dishes that can handle all the butter and pepper you can throw at it.

Rumbledethumps is essentially a variation of the Irish colcannon, or the English bubble and squeak. I can remember having plenty of bubble and squeak as a child, with Mum cooking leftover mashed tatties and cabbage in a frying pan. I can’t ever remember anyone calling it Rumbledethumps though, or cooking it in the oven.

I’ve tried in the past to make bubble and squeak in a similar fashion to how I remember Mum making it. We never seem to have leftovers in this house though, so it’s always been from scratch and ended up being a bit disappointing.

As I had some Charlotte potatoes leftover from making the Batata Harra, I decided to used those to make the mash. In a similar fashion to the Clapshot, I simmered the tatties with a bay leaf, a bunch of thyme and some garlic cloves.

Given the choice, I wouldn’t use this variety of tatties to make mash again, as the end result is far too gloopy. You’re much better off with floury tatties like King Edward to make your mash.

Mashing tatties with butter and pepper...

I also decided to use kale, rather than cabbage, mainly as we had a bit bag of it in the fridge, as my wife likes to juice it. Rather than sauté the kale with the onions in some butter, I steamed it over the simmering tatties. This only happened, as I’d totally forgotten about the onion, so ended up quickly frying off a shallot, while everything else sat there ready to go in the oven.

Some grated Red Leicester cheese sprinkled on top, and it was ready for the oven. It just so happened that we had a small amount of this cheese left, so it meant that I could use it all up. This felt a bit more in the spirit of the dish, rather than cracking open a new packet of Cheddar.

I thoroughly enjoyed eating every single last drop of this, even though it could easily have fed two; I was stuffed to the gunwales for hours afterwards. It’s a great comfort food, the tatties and kale go so well together, there’s nothing about it not to like.

Kale Crisps

I like Kale, but sometimes a big bag doesn’t quite get consumed before what’s left turns a bit manky. One way to make use of a whole bag, or some leftovers, is to make some Kale Crisps, our kids love them, even though they’ll hardly touch it when it’s on their dinner plate. They’re very easy to make, if you have a dehydrator. If you don’t then, shove them in your oven on the lowest setting* it’ll go and keep your eye on them, as they’ll probably dry out a bit quicker.

All you need to do is separate the thick stems from the leaves and discard. Either rip, or chop the leaves into large (ish) chunks and just coat in some olive oil. You can sprinkle a tiny bit of really fine salt on them if you wish, but they turn out quite salty anyway, so it’s up to you. Shove them into the dehydrator and set it to a temperature somewhere in the forties (it depends if you want them to be raw or not) and leave overnight. In the morning give them a onceover, they may need longer, they may be ready, just leave them in until they’re crisp.

They’re quite powerful, so while a small amount goes a long way, they’re rather moreish and won’t last long!

* Yes, I’m aware that you can cook them in the oven at 180°C, or even deep fry them, so it’s up to you, do whatever is easiest…