Rustic Rumpledethumps #BritishFoodFortnight

Rustic Rumpledethumps #BritishFoodFortnight

What on Earth is Rumbledethumps? I hear many of you asking!

Rumbledethumps is a traditional Scottish dish much like a Scottish version of Bubble and Squeak or Irish Colcannon. Basically, mashed potatoes with yummy things added – onions, cabbage and cheese. Much like Bubble and Squeak, it is thought to have been created as a way of using up leftovers. Nowadays, it is delicious enough to make from scratch and even sold in supermarkets as a ready meal side dish.

I’m celebrating British Food Fortnight with Aldi and am excited to share this recipe for a classic, British dish. It’s simple, nourishing, and most delicious! One serving contains a whopping 191% vitamin C RDA plus 15% calcium, 22% iron and 10.2g protein. It’s also high in fibre, potassium and vitamin B6.

I was so impressed by the range of British produce at my local Aldi. In fact, almost all of the vegetables were of British origin and the berries too! Not just British, I even found strawberries grown in my own county. How’s that for a celebration of British and local food!

I was also pleased to find affordable organic items including an amazing raw, virgin, cold pressed organic coconut oil for just £2.49! Yes, £2.49!

All the ingredients used in this recipe were either British or Organic.

 

So, what is British Food Fortnight, anyway?

It was established in the wake of the Foot and Mouth crisis, in response to the fact that, though there are numerous food initiatives, projects and events taking place across Britain, there was no overall flagship event to bring them to the public’s attention.

Since its beginnings in 2002, British Food Fortnight has become THE opportunity for those who work in any aspect of food and drink, to come together and promote the benefits of buying and eating from our home produced British larder. Source

Read more about British Food Fortnight and Aldi’s commitment to British produce:

14 Things You Can Do During British Food Fortnight

What’s In Season During British Food Fortnight

Hospital and School Catering Pilots

British Sourcing

Ingredients

  • 1 tsp coconut oil (optional)
  • 1.2 kg red potatoes
  • 1 medium Savoy cabbage
  • 1 small onion
  • 4 large spring onions
  • 1/2 cup unsweetened soya milk
  • 1 tsp sea salt
  • 60g vegan mozzarella or cheddar (I use Violife pizza cheese)
Read the whole recipe on Poppy's Patisserie|Bunny Kitchen