Rumbledethumps is the name given to a type of Scottish potato cake. In my Christmas inspired recipe I add nutty flavoured grated Jerusalem artichoke, leek and smoked tofu to the dish. This recipe makes one large cake that can be cut into wedges but I sometimes cook them in small, individual frying pans.” – Paul Gayler, MBE
Serves 4
INGREDIENTS
450g floury potatoes, peeled and cut into large chunks
150g leeks, finely shredded
150g Jerusalem artichokes, peeled and grated
200g smoked tofu, cut into 1 cm cubes
1 onion, finely sliced
1 garlic clove, crushed
60ml sunflower oil
FOR THE RELISH:
150g cranberry sauce
50g cooked pickled beetroot, drained, dried and grated
FOR THE WATERCRESS BUTTER:
1 bunch watercress, plus little extra for garnishing
150g unsalted butter
METHOD
1.For the butter, trim the stalks from the watercress then blanch in boiling water for 30 seconds, before refreshing in ice water. Drain and dry in a cloth, place in a blender with the butter. Blitz until smooth, seasoning to taste.
2.Roll the butter in greaseproof paper and freeze until needed.
3.For the relish, simply mix both ingredients together in a bowl, seasoning to taste.
4.For the cakes, boil or steam the potatoes until tender, then drain and mash.
5.Meanwhile in a 20cm non-stick frying pan, heat the butter and cook the onions and garlic for 8-10 minutes until soft and lightly golden. Add the Jerusalem artichoke and leeks, reduce to a low heat and cook for a further 5-6 minutes until tender.
6.Add the mashed potato and mix well, add the tofu, cook gently together for 5-8 minutes over a medium heat, seasoning with salt and pepper.
7.Cook until the base becomes crispy, pressing it down as it cooks.
8.Carefully flip it over and crisp up the underside again, until the cake is firm and crispy.
9.Serve in wedges topped with slices of watercress butter, the relish alongside and garnish with the extra watercress.