Cooks In
Cooking Time 15mins


3 Medium Scotty Brand Potatoes
3 Brussel Sprouts
4 Asparagus Spears
Scottish Brie
6 slices Prosciutto Ham or Bacon
Cherry Tomatoes (optional)


  1. Peel the potatoes and cut into quarters and put into a pan of boiling salted water. Cook until very tender then drain.

  2. Mash the potato with some butter, adding enough milk to create a smooth texture. Set aside.

  3. Roughly chop the Asparagus spears, Brie and Brussel sprouts.

  4. Add the Asparagus and Brussel sprouts into a frying pan with a knob of butter. Cook until soft and golden.

  5. Remove from the heat and place into a large bowl with the mash potato. Mix gently until well incorpprated.

  6. Add the mixture back into the frying and press to the edges until flat. Add in several knobs of butter at the edges of the pan and cook until crisp and caramelised. Every now and then shake the pan to ensure the Rumbledethump hasn't stuck.

  7. Randomly place chunks of brie over the top and slowly let the whole thing cook away.

  8. After around 5 mins remove from the heat and place under a warm grill. Cook until the cheese is gooey!

  9. Remove from the pan and serve on plate. Garnish with optional cherry tomatoes.

This recipe was created & photographed by @tartanspoonblog 


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