This dish is then topped with grated mature Scottish cheddar cheese and placed in a pre heated oven at 190C for 25 minutes. Others suggest placing the potato, cabbage and spring onion mixture into an ovenproof dish after being boiled and mashed together. Modern Rumbledethumps recipes from Scotland see the addition of 2 tablespoons of cream to give a much creamier mashed potato mix. (You can sprinkle with Scottish Cheddar Cheese Together adding finely chopped up spring onions and a wee bit of butter. Take equal measurements of boiled tatties and cabbage and mash/mince and mix Choose from their original gin flavour or fruit combinations such as raspberry and rhubarb.ġ. Glaswegin Gin is an award-winning unique blend ofĮight gin botanicals distilled in an artisan still in the heart of Glasgow, Scotland. The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife? But she enjoys killing the living dead far too much. Everyone seems to want to kill him.Īlong the way, he pairs up with fellow survivor Imogen. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Minutes later, people start killing each other.įormer Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. The North-East of Scotland skies are under attack from an enemy jet. Salmon on a bed of spinach and mushrooms with roasted vegetables Using leftover instant pot cabbage and leftover instant pot mashed potatoes, this is an easy way to put together a fast bubble and squeak.Crispy Fried Haggis with Chilli Dipping Sauce.NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition. Drain on crumpled paper and serve immediately.
Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour.
Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes.
Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.
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