Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
Caramelised bananas and toasted hazelnuts baked under crisp puff pastry, served with a quick no-churn cardamom ice cream.
Rumbledethumps (Cheese & Potato Casserole)
Rumbledethumps is classic Scottish comfort food: fluffy mashed potatoes folded with soft cabbage and sweet onion, then baked under a golden layer of cheese.
It is simple, hearty, and perfect for colder evenings. Serve as a satisfying main with a salad, or as a rich side with roast meats.
Method
15m45m1h
- Heat oven to 200°C (180°C fan) and lightly grease a baking dish.
- Boil the potatoes in salted water for 15–18 minutes until tender, then drain.
- Meanwhile, blanch shredded cabbage for 3–4 minutes until softened and drain thoroughly.
- Cook sliced onion in half the butter over medium heat until soft and sweet.
- Mash potatoes with remaining butter and warm milk until smooth; season with salt and black pepper.
- Fold in cooked cabbage and onions, then transfer to the prepared baking dish.
- Top evenly with grated cheddar.
- Bake for 20–25 minutes until hot through and golden on top.
- Rest 5 minutes before serving.
Ingredients
- Black Pepper, to taste
- 50 g Butter plus extra for greasing
- Salt, to taste
- 80 ml Milk warm
- 180 g Cheddar Cheese grated
- 300 g Savoy Cabbage shredded
- 900 g Potatoes peeled and chopped
- 1 large Onion finely sliced
Notes
Drain the cabbage well before mixing to keep the casserole from turning watery.
For extra colour, finish under the grill for 2–3 minutes after baking.
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