With tonight being Burns Night, I thought I’d start with the wonderfully-named Rumbledethumps: a traditional dish of the Scots Borders, from whence he hailed – and from which a good chunk of my father’s family likewise hailed! Indeed, we shared a town – Selkirk – with the Ploughman Poet, and had our own subtly distinct version of the well-known “Selkirk Grace”:
Some hae meat and canna eat,
And some have nae that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit!
Now for two close cousins of Rumbledethumps: Irish Colcannon, and English Bubble-and-Squeak:
Delicious, and not just for St. Padraig’s! The spring onions and kale give it both a fresh flavor and a health boost. I don’t pulse or chop them mechanically, just give the kale a thin chiffonade, and slice the green onion into 1/8 to 1/4″ rounds. Be sure to include the green tops!
The first specifically British dish I ever made, many years ago (many, many years, now…), Bubble and Squeak is the lovely, quirky, evocative name for what is mostly fried leftover vegetables, usually from Sunday’s roast dinner (sometimes leftover meat, or bacon, is incorporated). The name comes from the sound it makes as it’s frying! It can be breakfast, brunch, lunch, or supper, as circumstances may dictate.
In Yorkshire itself, these puffy pastries, baked in oil (yes, you heard that right…), are often served as a starter; in rest of Britain, they’re the classic accompaniment to a Sunday roast (see here for more on the Sunday roast or “Sunday lunch”). In either case, plenty of gravy is an essential accompaniment – see below!
Another evocatively-named dish, Toad-in-the-Hole combines “bangers” (sausages) with a Yorkshire-pudding-like pastry batter (in fact, the Yorkshire pudding recipe could be used for this dish, although the one given here is a wee bit different). A classic supper dish, but could also be the centerpiece for a (slightly less traditional) Sunday lunch. The bangers are rather jumbled in the illustration; I like mine arranged a bit more neatly!
Several – arguably all! – of the above could deliciously benefit from being served with onion gravy, and Yorkshire pudding and Toad-in-the-Hole practically demand it. As the linked recipe notes,
“The ultimate in comfort food must be any meat dish, or meat and creamy mashed potatoes, smothered in a rich onion gravy. The bringing together of sweet onions and a dark rich sauce—which is both sweet and savory—is a classic of both the British and Irish kitchens.”
And darned tasty on this side of “the Pond,” I must say.