Burns Night is imminent, so let’s talk turnips.
Nubbly and deeply savoury haggis finds a light, silky foil in clapshot. Simply a double-mash of neeps n tatties, clapshot is surprisingly good. It hails from Orkney, and is a bit of a non-recipe – ingredients prepared in such an instinctive way it feels silly to provide cooking instructions. The only genuinely useful pointer I can give you is to cut the neep – aka swede – into chunks half the size of the potatoes so that everything cooks for the same length of time in the same big pot.
I threw in a handful of parsley and dill – delicious – but traditionally the dish is served with chives. Tiny flecks of greenery are always welcome in the dark depths of winter.
Butter – 30g or so
Milk – a glug
White pepper – generously
Salt – a pinch
Peel, cut into chunks, bring to the boil, cook for 20 to 25 minutes until soft, mash with salt, pepper, butter and milk.