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Traditional Scots Recipes – Vegetables


Boiled Potatoes
Boiled Cabbage
Spring onions
Salt and Pepper

Take equal measurements of boiled tatties and cabbage and mash/mince and mix together adding finely chopped up spring onions and a wee bit of butter. Add salt and pepper.
Brown in the oven if required. (You can sprinkle with Scottish Cheddar Cheese for a lovely topping.)
Modern Rumbledethumps recipes from Scotland see the addition of 2 tablespoons of cream to give a much creamier mashed potato mix. Other Rumbledethumps recipes suggest placing the potato, cabbage and spring onion mixture into an ovenproof dish after being boiled and mashed together. This dish is then topped with grated mature Scottish cheddar cheese and placed in a pre heated oven at 190C for 25 minutes.


This is a simple traditional dish which originated in Orkney. It is often served with haggis, instead of separate "tatties and neeps."

1 pound (450 gm) boiled potatoes
1 pound (450 gm) boiled turnip
1 or 2 tablespoons chopped chives
Salt and pepper
2 ounces butter or margarine

Beat the two vegetables together while still hot and mix in the butter, chives and seasoning. If necessary, continue to beat in the pot over a low heat until it is piping hot, then serve.

Potato Scones

Like many traditional Scottish recipes this uses basic ingredients which were always ready to hand.

0.5lb (225g) boiled and mashed potatoes
2.5oz (65g) flour
3 tablespoons melted butter
½ teaspoon salt

Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

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