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


Step 1

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.

Step 2

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.

Step 3

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.