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This month’s recipe is called ‘Rumbledethumps’. It’s a Scottish name, the recipe is similar to an Irish colcannon or English bubble and squeak. It makes the most of season vegetables such as cabbages, potatoes, swede and onion. You should find all the main ingredients available locally, be sure to check out local food networks and if you’re shopping in a supermarket try to select UK growers. The recipe is gluten free, vegetarian and the cheese could easily be substituted to a dairy free variety.
You can serve the recipe as main meal or as a side dish. You may like to give it a try for Burns night on the 25th January! The quantities used here serve four but it is easy to half as I have done in the photo. It is suitable for freezing and could be kept covered in the fridge for a day or two. We’d love you to try it and let us know what you think.
Serves 4 Prep time 10 minutes. Cooking time 40 minutes
Click here for a printable recipe: January Recipe
Click here for a shopping list: Rumbledethumps
Eating seasonally is very environmentally friendly! When we buy seasonal food we help to reduce the demand for out of season produce (which needs to be shipped/transported from other countries) and we are also supporting local farming. This means less refrigeration, less transportation, less artificial hothouses, less fuels and less irradiation of produce. There are many good reasons to eat seasonally but the top three are;
January is great time to be more mindful of where your food is coming from. This month look out for brussels sprouts, spring green cabbage, savoy cabbage, carrots, cauliflower, kale, parsnips and swedes.