Wondering what to do with the insides of your neep as you carve out a lantern for Halloween. Clapshot is excellent, on its own or served with mince or haggis.
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.
- 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
- 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.