neeps and tatties

This Neeps and Tatties recipe is a fun way to add international flair to any meal. And the best part? There are just two ingredients!

Scottish Neeps and Tatties

½ lbs rutabaga (aka wax turnip, swede,

½ lbs potato (680 g)

To serve: butter, salt

Prep: Bring a large pot of water to a boil, then salt it well. Peel and roughly chop the rutabaga. Chop the potatoes (skin can stay on or you can peel - your choice). Keeping the veggies separate.

Cook Neeps: Carefully add the chopped rutabaga to a to the boiling water. Cover and cook for 15 minutes.

Add Tatties: Carefully add the chopped potatoes to the water with the rutabaga. Continue cooking for 15 more minutes, or until both the rutabaga and potato are fork-tender.

Mash: Roughly mash, leaving some pieces bigger than others. Add a few pats of butter and a sprinkle of salt. Serve hot!

Enjoy a traditional Scottish meal of haggis, neeps and tatties – it's perfect for any Burns Night dinner or simply when you fancy something comforting

Haggis, neeps & tatties

haggis

potatoes

milk

unsalted butter

swede,

carrots,

Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.

Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.

Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher – you don’t want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

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