This rumbledethumps recipe from Pinch of Nom is sure to become a new family favourite. It’s cheap, easy and great as a side dish or main on its own!
What on earth are Pinch of Nom rumbledethumps? According to the masterminds behind Pinch of Nom, when they asked their taste testers to review the rumbledethumps recipe the most asked question was ‘what is it?’!
Rumbledethumps is more common up North. It’s the Scottish version of the Irish colcannon, or the English bubble and squeak. And if you’re wondering why it’s called that in the Pinch of Nom cookbook? It’s because the authors Kate and Kay are northerners and wanted it that way!
It’s sure to become a family favourite in no time at all. At under 200 calories a serving you can indulge without any guilt!
- 400g medium potatoes, peeled and diced
- 200g swede, peeled and diced
- low-calorie cooking spray
- ½ small onion, thinly sliced
- 125g green or white cabbage, thinly sliced
- sea salt and freshly ground black pepper
- 1medium egg yolk
- 40g reduced-fat Cheddar, grated
- Cook the diced potato and swede in a pan of boiling salted water until soft, then drain and set aside.
- Preheat the oven to 200°C (fan 180°C/gas mark 6).
- Spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the onion and cabbage and cook for 3-4 minutes until they start to soften slightly, then add them to the cooked potato and swede and mash roughly with a fork or spoon. You want to leave it a bit chunky.
- Season well with salt and pepper and stir in the egg yolk. Place in an ovenproof dish, sprinkle the grated cheese evenly over the top, and cook in the oven for 15-20 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and serve. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes, out now (Bluebird, £20)
Top Tip for making Pinch of Nom rumbledethumps
This vegetarian dish is suitable for freezing and works on it’s own as a main meal or as a side
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Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
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