Scottish food has the best names! Neeps (turnips), tatties (potatoes), clapshot (mashed neeps and tatties with chives), skirlie (suet-fried oats and onions)... the list goes on.

I was initially going to make some clapshot to go with the haggis, skirlie, and whiskey sauce for Reiver's birthday. But it ended up working out better to do a pot of plain mashed potatoes and then have the other veggies separate. At which point I figured it might be fun to just do up a few extra tatties, grab some cabbage, and turn it into rumbledethumps. (I mean, it's worth making for the name alone!)

Rumbledethumps

From BBC.co.uk

Ingredients

• 600g potatoes, peeled and cut into large pieces
• 400g turnips, peeled and cut into large pieces
• 75g butter, divided
• 250g cabbage (preferably savoy), sliced thin
• salt and pepper, to taste
• 25-50g cheddar cheese, grated

Directions

1. Preheat oven to 180°C (350°F) and grease a 23cm (9") square baking dish or other large casserole dish.
2. Place the potatoes and turnips in a pot with enough water to cover them and bring to a boil.
3. Cook until tender, then drain and return to the pot.
4. Meanwhile, melt 50g of the butter over medium heat.
5. Add the cabbage to the butter and cook until tender.
6. Add the cabbage and the remaining 25g of butter to the pot with the tubers and mash.
7. Season to taste with salt and pepper.
8. Transfer the mash to the prepared baking dish and top with cheese.
9. Bake at 180°C (350°F), covered, for 30 minutes.
10. Uncover and continue baking for another 15 minutes.