Clapshot (recipe by food historian Fraser Wright)
We love regional dishes and clapshot is one that is thought to have originated in the Orkney islands; filling and tasty, it’s the ultimate side dish.
What you’ll need:
• salt and pepper
• nutmeg (optional)
• 1 small turnip (swede) – roughly 500g
• 3 medium potatoes, roughly 500g
• 1 medium brown onion (optional)
• small bunch of chives (optional)
How to make it:
1. Prepare the turnip by removing the outer skin, then cut it into small and even cubes.
2. Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots.
3. Meanwhile peel and slice the onion as thin as you can, then fry it slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy.
4. When the turnip and potato are soft, when they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water.
5. Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot. Add a generous knob of butter, a grating of nutmeg and grinding of black pepper.
6. Stir half the onions through and save the rest for the top. Check for seasoning and serve sprinkled with the remaining onions and chives.
22 thoughts on “The warming winter recipes every Scot should know”
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