Burns Night neeps & tatties
Neeps & tatties are essential to a Burns Night dinner; however, this regional side dish can accompany more than just your haggis. Celebrate the right way with our rustic recipe below.
- 8 large baking potatoes, washed
- 3 tbsp olive oil
- 1 swede or 675g, peeled
- 40g butter, plus extra for serving
Fill a large pan with cold water, add a good pinch of salt and put it on a high heat. Peel the swede and cut it into 3cm chunks. Once the water is boiling, add the swede and cook for 15 minutes.
Meanwhile, cut the potatoes into 4cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then roughly mash, keeping some chunks fairly intact.
Preheat the oven to 180°. Then dot the mash with the butter and drizzle on the olive oil. Cook in the oven for 30-40 minutes, stirring now and again until piping hot. Serve with lots of butter and a pinch of salt.