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The Art of Flavour Sunday e-magazine


Rumbledethumps - a Scottish gift

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best and freshest ingredients. Stale ingredients and stale herbs and spices will do little to give the true flavours this recipe promises

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  • 6 x Medium red skinned or similar mashing potatoes. Peeled

  • 6 x Shallots - diced

  • 2 x Tablespoons creme fraiche

  • 80g x Unsalted butter

  • 1/4 x Savoy cabbage. Very finely sliced

  • 1/2 x Cup grated chedder cheese

  • 1/2 x Teaspoon black pepper - freshly ground

  • 1 x Small bunch flat leaf parsley - loosely chopped

  • Add salt to your taste or diet


In a small pan, add butter and when melted, fry down the diced shallots and cabbage until soft then set aside.

Next peel the potatoes and boil until soft and ready for mashing. Progressively add the shallots, cabbage, creme fraiche, black pepper, salt and butter and mash to your liking.

Place the mash in an oven proof dish then sprinkle the cheese and place in a preheated oven until the cheese is nicely browned.

Sprinkle with the parsley. Your Rumbledethumps are now ready to serve.

Comments: Rumbledethumps pairs beautifully with your favourite sausages or grilled steak