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

Ingredients

Serves 4

• 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

Method

1. Cook Haggis according to the instructions on the pack.
2. Put your tattie and neep in a large pot, with the neep at the bottom.
3. Cover with water and add your salt.
4. Bring to the boil, reduce heat and simmer for approx 25mins or until your veg is soft when skewered with a sharp knife.
5. Drain and return to the low heat.
6. Wait a minute or two to dry your veg a little.
7. Add the butter and pepper and champ (mash) until well combined.
8. Serve with your Haggis and enjoy.

Happy Burns Night; Slainte 

Here’s an idea for any leftovers too, Haggis Patties