Festive Rumbledethumps

Name: Festive Rumbledethumps
Total time: 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 4 large baking potatoes; 400 g Brussel sprouts; 2 small onions; 80 g butter; 1 tbsp Dijon mustard; 150 ml thickened or double cream; 2 tbsp olive oil; handful chopped chives; salt; black pepper; 70 g butter; 60 g oatmeal; 40 g panko breadcrumbs; 6 sprigs thyme; 10 sage leaves; salt; pepper; 1 lemon; 90 g grated cheddar

40m

Serves 6

instagram.com

Festive Rumbledethumps

instagram.com

40m

Serves 6

Directions

1Peel and chop potatoes into equal pieces, add to pan with cold water and salt.
2Bring to a boil and cook until soft.
3Drain and mash the potatoes, then add 100ml of cream, beat with a wooden spoon, and season.
4Melt olive oil and butter, then add finely sliced onions and sprouts.
5Soften with the lid on, stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised.
6Add the caramelized mixture to the mash, then 'rumbledethump' them together.
7Add chopped chives, Dijon mustard, 50ml cream, and season.
8Set aside and prepare the topping.
9Melt butter, then add oatmeal, panko breadcrumbs, thyme, sage leaves, salt, and pepper.
10Toast over medium heat until lightly golden, then add the zest of 1 lemon and grated cheddar cheese.
11Mix to combine.
12Fill an ovenproof dish with your mash (I used a circular 23cm dish with a 4cm depth) spreading to the edges, then top evenly with the skirlie.
13Bake in a preheated oven at 180c (fan) for 40 minutes till golden & delicious with a crunchy topping

Ingredients

4 large baking potatoes
400 g Brussel sprouts
2 small onions
80 g butter
1 tbsp Dijon mustard
150 ml thickened or double cream
2 tbsp olive oil
handful chopped chives
salt
black pepper
70 g butter
60 g oatmeal
40 g panko breadcrumbs
6 sprigs thyme
10 sage leaves
salt
pepper
1 lemon
90 g grated cheddar

Equipment

panwooden spoonfood processorovenproof dish

Tips

Using sprouts provides a great seasonal replacement for cabbage.
If you have a food processor, use that to slice the sprouts.
Let onions and sprouts soften with the lid on stirring occasionally on low
Remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous!

Festive Rumbledethumps

40m

Serves 6

instagram.com

Festive Rumbledethumps

instagram.com

40m

Serves 6

Directions

1Peel and chop potatoes into equal pieces, add to pan with cold water and salt.
2Bring to a boil and cook until soft.
3Drain and mash the potatoes, then add 100ml of cream, beat with a wooden spoon, and season.
4Melt olive oil and butter, then add finely sliced onions and sprouts.
5Soften with the lid on, stirring occasionally on low, then when soft, remove lid, turn heat up and stir till slightly caramelised.
6Add the caramelized mixture to the mash, then 'rumbledethump' them together.
7Add chopped chives, Dijon mustard, 50ml cream, and season.
8Set aside and prepare the topping.
9Melt butter, then add oatmeal, panko breadcrumbs, thyme, sage leaves, salt, and pepper.
10Toast over medium heat until lightly golden, then add the zest of 1 lemon and grated cheddar cheese.
11Mix to combine.
12Fill an ovenproof dish with your mash (I used a circular 23cm dish with a 4cm depth) spreading to the edges, then top evenly with the skirlie.
13Bake in a preheated oven at 180c (fan) for 40 minutes till golden & delicious with a crunchy topping

Ingredients

4 large baking potatoes
400 g Brussel sprouts
2 small onions
80 g butter
1 tbsp Dijon mustard
150 ml thickened or double cream
2 tbsp olive oil
handful chopped chives
salt
black pepper
70 g butter
60 g oatmeal
40 g panko breadcrumbs
6 sprigs thyme
10 sage leaves
salt
pepper
1 lemon
90 g grated cheddar

Equipment

panwooden spoonfood processorovenproof dish

Tips

Using sprouts provides a great seasonal replacement for cabbage.
If you have a food processor, use that to slice the sprouts.
Let onions and sprouts soften with the lid on stirring occasionally on low
Remove lid, turn heat up and stir till slightly caramelised, it changes the flavour to something fabulous!