NCR - April 2012

Oh whoops, nearly forgot to announce the winner, winners of this month's NCR. Feast your eyes on these little beauties!

It was a tie this month,so we have two winners.


Scottish Rumbledethumps or Scottish Potato & Cabbage Pie

Rumbledethumps is a traditional Scottish pie made with potatoes and cabbage. It's a very comforting side dish that's cheap to make.

Scottish Rumbledethumps or Scottish Potato & Cabbage Pie in a casserole dish


Aren't they immediately appealing? What a name!

Without knowing it, I ate this dish a lot as a child and cooked a variation of it as an adult. The only difference is we called it potato and cabbage pie. Little did I know it had a more splendiferous name. If I had I would have used it sooner.

Scotty Brand asked me to share this recipe using their Kestral Potatoes. Everyone loves potatoes, so how could I resist?

What are rumbledethumps?

The name Rumbledethumps originally comes from the Scottish Borders.

The name is supposed to come from the noise the tatties (potatoes) and cabbage make as they are battered about the dish with a wooden spoon.

It's a fabulous name for such a simple farm-style dish, isn't it?

It's a popular dish in Scotland passed down through the generations, although not everyone remembers the name rumbledethumps.

How do you make Rumbledethumps?

Rumbledethumps are very easy to make and a real family favourite. 

Scroll down for step-by-step photos and a printable recipe.

I hope you make these soon.

Scottish Rumbledethumps or Scottish Potato & Cabbage Pie

Rumbledethumps or Scottish Potato & Cabbage Pie - Step one - mashed potatoes and chives

Step 1: Mashed Potatoes

Mash just-cooked potatoes with fresh herbs and butter (or dairy-free spread) until smooth. No need to create extra washing up, just mash them in the pot you cook them in.

Rumbledethumps or Scottish Potato & Cabbage Pie - Step two - add cabbage

Step 2: Cabbage

Mix the cooked cabbage into the mashed potatoes and season well with salt and pepper.

Rumbledethumps or Scottish Potato & Cabbage Pie - Step three - ovenproof dish

Step 3: Ovenproof Dish

Ladle the mixture into a large ovenproof dish and smooth the top.

Rumbledethumps or Scottish Potato & cabbage Pie - Step four - add cheese

Step 5: Topping

Top with the bake with grated cheddar, this can be dairy free cheddar if you are vegan or follow a dairy-free diet and bake in a pre-heated oven until golden.

Rumbledethumps or Scottish Potato & cabbage Pie - Step five - bake and serve

Step 6: Tuck In

Tuck in while it's still hot. This pie is prefect as a hearty side dish, but it's also a really satisfying veggie main served with extra vegetables. 

You could also add some well cooked sausages to the meal, if you don't think sitting down to a plate of veg with more veg is a meal.

Personally I'm happy to eat this with extra veg.

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Rumbledethumps or Scottish Potato & Cabbage Pie. A traditional Scottish dish made of potatoes, cabbage and onion, topped with cheese and baked in the oven. #rumbledethumps #potatopie #burnsnight #scottishrecipes #cabbagepie #potatoes #cabbage #vegetarianpie #pie

Potato Recipes

If this recipe for Rumbledethumps has you in the mood for potatoes, here are a few more potato recipes for you to try.

rumbledethumps, potato and cabbage pie, potato pie, cabbage pie, Scottish pie, Scottish recipe, Burns Night recipe
side dish
Scottish, vegetarian
Yield: 6-8
Rumbledethumps or Scottish Potato & Cabbage Pie

Rumbledethumps or Scottish Potato & Cabbage Pie

A traditional Scottish recipe for rumbledethumps, which is a comforting potato and cabbage pie topped with cheese. It can be made vegetarian or vegan.
prep time: 10 minscook time: 45 minstotal time: 55 mins


  • 1 kg potatoes
  • 1 small to medium green cabbage
  • 5 tbsp butter (or dairy free spread)
  • 20g chives
  • a good grinding of salt & freshly ground pepper
  • 250ml milk (dairy or nut milk)
  • 150g cheddar cheese (or vegan cheddar), grated


  1. Peel the potatoes and cut halves or quarters depending how big they are. Cut the core out of the cabbage and chop it. It doesn't have to be finely chopped. Cook the potatoes and the cabbage in salted water in separate pans .
  2. Bring the pans to a boil, then reduce the heat to simmer and cook until the potatoes and cabbage are tender, then drain them.
  3. Mash the potato with butter and milk for a smooth finish. Stir in the fresh herbs and the cabbage and season with salt and pepper. I like lots of pepper.
  4. Pile into an ovenproof dish and top with grated cheddar.
  5. Bake at 350°F/180°C or Gas mark 4 for 25-30 minutes, until the cheese golden and the dish it hot all the way through.
  6. Serve and enjoy!


Calories and nutrition for 8 servings as a side.
fat (grams)
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carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator


    Vegan Haggis & Red Lentil Nut Loaf

    Vegan Haggis & Red Lentil Nut Loaf

    A wonderful nut loaf made with veggie haggis, red lentils, spinach, cashew nuts and spices. It tastes fabulous with a vegan whisky cream sauce, but it's also good with a creamy mushroom sauce or a fresh tomato and basil sauce.

    Disclosure Statement: I received potatoes from Scotty Brand to cook with. I was not required to write a positive review. The opinions I have expressed are my own.

    NCR - Soups & Salads using Antipasto

    I think the challenge this month confused a few people. My thought was to use some of the jarred antipasto that lie waiting expectantly in my cupboard. Anyway, we still got a few rather great entries, so read on, enjoy and take note.


    Artichoke, Red Pepper & Goats Cheese Salad

    I made this salad for my lunch tomorrow. As you can see, I am good to myself. I really can't wait to get tucked in and I know it is going to draw envious looks. Although don't be fooled into thinking I eat like this every lunchtime. Quite often lunch is rice cakes and tartex or a tube of instant tomato soup.

    I came up with the idea of perking soup or salads up with any jarred antipasto sitting in your cupboard.

    print recipe
    Artichoke. Red Pepper & Goats Cheese Salad
    This colourful salad is lifted by the addition of roasted vegetables, in particular red onion, pepper and
    artichoke antipasto.
    • 60g mixed salad leaves (I used watercress, rocket and baby spinach)
    • 1 tsp olive oil
    • ½ red pepper, cut into strips
    • 1 red onion, halved then quartered
    • 1 ripe avocado, sliced
    • a squeeze of lemon juice
    • 2 artichoke hearts in oil, drained and sliced roughly
    • 4cm wide piece of goat's cheese, crumbled
    1. Preheat the oven to 220c/200c fan/gas mark 7.2. In a bowl toss the red pepper and red onion in the olive oil, then spread out on an ovenproof tray and roast for approximately 20 minutes until soft and browning at the edges.3. Toss the sliced avocado in lemon juice to prevent it from discolouring.4. Layer up your salad. Divide the salad leaves onto two plates, then top with the red pepper, onion, artichoke, avocado. Finish off with the crumbled goats cheese and your favourite dressing.
    Total time: Yield: 2 salads

    Clandestine Cake Club Dundee

    I have been pondering starting a cake club in Dundee for some time. I have hummed and hawed and generally put it off. I have friends who are already in the club and love their meetings. I am always reading about their creations and their excitement as each meeting draws closer. So, I decided to take the plunge and start a club. I got in touch with Lynn Hill the Founder of The Clandestine Cake Club and wheels were set in motion.

    Choco Snazzle Smoothie Shake

    I made this smoothie for Cooper and I tonight. It is Saturday night and I thought we deserved a treat. It has milk and greek yoghurt in it, so it part smoothie and part shake and it tastes lush.

    A thick, smooth chocolate drink inspired by memories of the Chocolate and Raspberry Sorbet I made last October. I had it in my mind today after talking to Kavey about her ice cream challenge 'Bloggers Scream for Ice Cream'. The topic this month is Sorbets, Granitas, Shaved Ice Desserts, Slushies and Spoom! I have never heard of spoom, but I have enjoyed a fair few sorbets, which I am rather partial to. I don't think I have made a sorbet yet I haven't enjoyed.

    * Mango, Rose Wine & Cinnamon Sorbet
    * Pear Sorbet
    * Chocolate Orange Sorbet
    * Melon, Peach & Red Wine Sorbet

    They were all good. In fact great. Vastly superior! But none compare to the Chocolate and Raspberry Sorbet. It is so good that it can make you cry. It is a wee fibber too and it will try to persuade you that it is the creamiest of ice creams. So in it's honour I give you the Choco Snazzle Smoothie Shake.

    print recipe
    Choco Snazzle Smoothie Shake
    A suitably fancy name for a suitably fancy smoothie. Thick, smooth chocolate and raspberry delight. Sweet with a touch of tart. Luxury in a glass.
    • 125g raspberries
    • ¼ cup/60ml freshly squeezed orange juice
    • 3 tsp cocoa powder
    • 2-3 tsp runny honey (depending on how sweet you would like your smoothie to be)
    • ¼ cup/60ml greek yoghurt
    • ½ cup/120ml semi-skimmed milk
    1. Whizz up all the ingredients. Taste to see if you would like a little more honey to sweeten the drink. If it is a little thick for your liking, then add more milk and whizz again.2. Pour and serve. 3. Enjoy!
    Total time: Yield: 2 glasses of smoothie

    If you are admiring my lovely glass, I can tell you it is from The Pampered Chef. It is one of a set of four Dots Stemware that I was lucky enough to win in a competition over at Pebble Soup which is written by the lovely Solange. I have really enjoyed using my glasses and they even survived a trip through the dishwasher, courtesy of my stupid brave husband Graham, who obviously doesn't listen to a word I say.

    I am submitting my smoothie to Ren's Family Friendly Fridays. I am a little late in posting it as a Friday event, but it is also a monthly event, so I am hoping we can look on it as super keen and early for next Friday.

    Spiced Potato & Red Lentil Soup

    I have teamed up with a Scottish produce company and I am now a Scotty Brand Girl.

    "Scotty Brand is a family-run Scottish company based in Airdrie, North Lanarkshire.

    Founding the company in 1948, shipyard worker Albert Bartlett invested £30 in an old water boiler and a cast-iron bath, in order to set up a small beetroot-boiling operation, in Coatbridge, under the Scotty Brand name.

    Ronnie Bartlett is Albert’s grandson and proudly heads up the company today. Working with a number of farmers across Scotland, Albert Bartlett then grades, washes and packs Scotty Brand potatoes. "

    You can meet the farmers here. I love that the company call their farmers their family. You can even find out which farmer grew your potatoes from the pack.

    I am starting off with some of their Kestral Potatoes, which are recognisable by their distinctive blue-purple eyes and cream-coloured skin. They are oval in shape and have a creamy texture. 

    Cooper and I tried making raspberry Scottish macaroon bars, but the less said about them the better. The texture was just wrong, sticky, gloopy glue, instead of creamy fondant. I think if I attempt them again I will use a raspberry oil instead of fresh raspberries.

    So on to my soup. Spiced Potato & Red Lentil Soup. We had this for lunch today and we all enjoyed it. Cooper had a little milk in his to make the flavour a little milder, although it isn't hot spicy, just flavourful.

    print recipe
    Spiced Potato and Red Lentil Soup
    A warming bowl of soup. Fragrant spices, creamy lentils and lovely big chunks of potato makes this soup a real winner.
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 cm piece ginger, finely chopped
    • 1 tsp ground turmeric
    • 1 tsp ground cumin
    • a good pinch of chilli powder
    • 4 medium potatoes, chopped into chunks (1 cm approx)
    • 1 cup (or poured up to the ½ pint mark in a measuring jug) red lentils
    • 4 cups/2 pints vegetable stock
    • a handful of fresh coriander, chopped
    • freshly ground salt & pepper to taste
    1. Saute the onion, garlic and fresh ginger until the onion is soft and translucent.2. Add the spices and mix well. Add a splosh of water to prevent the spiced onions from sticking to the pan. 3. Add the potatoes and lentils, then pour in the stock. Bring to the boil, then reduce to a simmer and cook for 25-30 minutes until the potatoes and lentils are tender.4. Season with salt and pepper to taste, then add the fresh coriander and serve.note: For a delicious dal, cook the soup for longer until really thick and serve with rice and naan bread or chapatis.
    Total time: Yield: Serves 4-6

    I am entering my soup into this month's Simple and in Season hosted by Ren over at Fabulicious Food. The event is open for entries until the 30th April 2012. There is a wee linky at the end of the post, if you want to add your entries.

    I am also sending it into Wellness Weekends hosted by Ricki over at Diet, Dessert & Dogs. Wellness Weekend is a weekly or should I say weekend event which features the best of Vegan recipes using whole foods and no refined flours or sugars.

    And last but not least, I am sending it to Utterly Srummy who is hosting Frugal Food Fridays this month. Frugal Food Fridays was set up by Helen over at Fuss Free Flavours and champions being Frugal in the Kitchen. 

    Disclosure Statement: I received potatoes from Scotty Brand to cook with. I was not required to write a positive review. The opinions I have expressed are my own.

    Home-Baked Honey Parsnip Crisps

    A simple recipe for fat-free honey parsnip crisps. 

    Home-Baked Honey Parsnip Crisps

    I was inspired to make honey parsnip crisps or chips as my American friends would call them after eating way too many bags of them from Marks and Spencer.

    They are definitely rather addictive.

    Parsnips just go so well with honey, which is why so many of us honey roast parnips for Christmas dinner. If you are vegan, then just substitute the honey for maple syrup and you'll still get this wonderful flavour combo.

    As I said, I've eaten so many of these, it really was time to make them at home and save myself a fortune.

    Homemade parsnip chips

    Home-Baked Honey Parsnip Crisps

    Homemade honey parsnip crisps are easy to make.

    The secret to these crunchy snacks is to cut the parsnips really thinly and the best way to do this is to use a potato peeler.

    Once they are peeled, they are tossed in the honey (or maple syrup) and placed in a single layer or a baking sheet, seasoned and baked in a preheated oven until crisp.

    You don't even need to add any oil to these crisps, so not only are they healthier as they are baked, but they are fat-free too.



    Parsnips are in season from September to March in the UK. They've been around for at least 2000 years and they are a good source of vitamin C, folate, fibre and potassium.

    They are similar to a carrot, but are sweeter, which is why they were originally used to sweeten cakes before sugar was commonly available.

    When buying you are looking for small to medium, firm parsnips. Avoid any that are not firm and be aware that larger parsnips can be a bit woody, although can be fine for making soup. Choose small to medium if you are serving them as a vegetable rather than an ingredient.

    Parsnip, Carrot and Lentil Soup

    Parsnip, Carrot and Lentil Soup

    If you have large parsnips or find some that are cheaper, try my parsnip, carrot and lentil soup. 

    It's a thick winter soup spiced with cumin and coriander to bring you warmth, comfort and a full tummy on cold winter days.

    Let's face it you can't beat a bowl of homemade soup!

    Close-up of parsnip crisps

    To make my parsnip crisps I was lucky to find some late season British parsnips and I am so glad I did make them.

    They are even better than the bought crisps, but there is a very big downside.

    With the shop bought crisps, I can have one little bag and when they are finished they are finished, but when you have a bag of parsnips, you can just peel another parsnip and enjoy another bowl of crisps, then another, and another .................


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    Home-Baked Honey Parsnip Crisps. Crispy homemade honey roast crisps, seasoned with freshly ground pepper and sea salt. Fat free and only 68 calories. #parsnipcrisps #parsnipchips #homemadecrisps #homemadechips #parsnips #healthysnack #fatfreecrisps #fatfreechips #fatfreesnack #52diet

    parsnip crisps, parsnip chips, homemade chips, homemade crisps, homemade parsnip crisps, homemade parsnip chips, fat free crisps, fat free chips, low calorie chips, low calorie crisps, 5:2 diet
    Scottish, vegetarian
    Yield: 1

    Home-Baked Honey Parsnip Crisps

    Crispy homemade honey roast crisps, seasoned with freshly ground pepper and sea salt.
    prep time: 5 minscook time: 10 minstotal time: 15 mins


    • 1 parsnip, peeled
    • a drizzle of runny honey (or maple syrup)
    • freshly ground black pepper
    • a sprinkle of sea salt


    1. Preheat the oven to 160c/140c fan/gas mark 3.
    2. Using a potato peeler to peel the parsnip into long strips.
    3. Place the parsnip strips into a bowl and drizzle with honey. Toss the strips in the honey until well coated, then place on a baking tray. I bake my parsnips on a non-stick mat placed on a baking tray.
    4. Grind black pepper over the parsnips, then sprinkle over some sea salt.
    5. Bake for 10-15 minutes until browning at the edges. The parsnip strips will crisp up as they cool.
    6. Enjoy, then peel another parsnip and start again.
    fat (grams)
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    Created using The Recipes Generator

    A healthy snack for kids

    These crisps are a great snack for children. The sweetness comes from honey and there is no oil in the recipes, just simply baked vegetable crisps.

    They are best eaten on the day they are made, but can be stored in an airtight container for a couple of days. They do start to lose crispness though.


    Homemade Salt & Balsamic Vinegar Kale Crisps

    Homemade Salt & Balsamic Vinegar Kale Crisps

    Homemade salt and vinegar crisps made from curly kale. A more nutritious salty snack than regular crisps.

    No Croutons Required - April 2012

    It's time for me to host No Croutons Required again and I am looking in my fridge and cupboard for inspiration. I obviously need to do a shop as there are only basic supplies in each.

    What I do have a good selection of is antipasto. Peppers, sundried tomatoes, courgettes and artichokes in little jars, bathed in olive oil.

    So, for this month's No Croutons Required, I would like you to have a look in your store cupboard for any antipasto you may have and think about how to incorporate it in a soup or salad that is suitable for vegetarians. It doesn't have to be the star of the show, but it does have to make an appearance for a bit of extra flavour or texture.

    Good luck everyone and I look forward to seeing what you come up with.

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