Orkney Clapshot

Orkney Clapshot
Orkney Clapshot

Burns night is fast approaching and thoughts turn to Haggis. Although the regular accompaniment to this is ‘tatties and neeps’ I prefer Calpshot. I was introduced to this during a visit to the cafe at the top of Cairngorm Mountain a good few years ago. The chef was from the Orkney’s and this was was their staple addition to the Burns Night Meal.

Serves 4 – Gluten Free*

Ingredients

  • 400g floury white potatoes such as Maris Piper, peeled and diced
  • 400g carrots, diced
  • 400g swede (The Scots know this as yellow turnip)
  • 1 medium onion, finely diced
  • 50g butter
  • 100 ml double cream
  • Salt and pepper to taste
  • freshly grated nutmeg to taste

Method

  1. Put the potatoes, swede, carrot and onion into a pan of boiling water and cook until tender.
  2. Drain and mash
  3. Stir in the butter and cream along with the salt, pepper and nutmeg.

Serve, with Haggis and a splash of whisky cream sauce.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

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