Well tonight is Burns Night, a night that celebrates the life and works of Scottish poet Robert Burns. I grew up not that far from the Scottish borders, and my family has Scottish heritage, so I guess that's why we often celebrated the night when I was younger - my sister and I even kept up the tradition ourselves after leaving home. There are a few variations on what is eaten for Burns Supper, but it almost always includes a Haggis, served with tatties and neeps. Here however, I'm sharing a traditional boarder region side dish that was a favourite of mine when I was younger. It has a great name and is also a great way of using up left overs. The below instructions are non portion specific, just a rough guide to preparation - you can play about with it to suit you.
Rumbledethumps: Mix cooked shredded onion and cabbage with mashed potato, and plenty of salt, pepper and butter. Place in an oven proof dish with a quality hard cheese (Mull of Kintyre Cheddar is excellent) on top and heat in the oven on 200C until cheese is golden and bubbly.
And that's it. Serve as a side, along with the best Scotch you can get your hands on (my tipple of choice, Glen Morangie). Failing that, go all Glasgow and hoof a bottle of Buckfast into you.
And for an added blend of Scottish Culture, here's a wee video from You Tube of the classic Still Game
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