Clapshot is believed to be an Orcadian word however there will no doubt be variations of this dish from all around Scotland. F Marian McNeill who grew up in Holm Orkney included Clapshot in her book; The Scots Kitchen which was first published in 1929. Keep your quantities of Neep (Turnip) & Tatties (Potatoes) equal
If you feel brave enough to make your own haggis you can find a recipe previously post in The Orkney News here
- 1 Haggis as big as you need
- 750g peeled quartered Tatties, keep your Tatties bigger than your Neep as Neep takes longer to cook
- 750g peeled diced Neep
- ½tsp of salt
- A large dod o’ butter
- ½ tsp of black pepper
- Cook Haggis according to the instructions on the pack.
- Put your tattie and neep in a large pot, with the neep at the bottom.
- Cover with water and add your salt.
- Bring to the boil, reduce heat and simmer for approx 25mins or until your veg is soft when skewered with a sharp knife.
- Drain and return to the low heat.
- Wait a minute or two to dry your veg a little.
- Add the butter and pepper and champ (mash) until well combined.
- Serve with your Haggis and enjoy.
Happy Burns Night; Slainte
Here’s an idea for any leftovers too, Haggis Patties