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*
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
100 ml double cream
Salt and pepper to taste
freshly grated nutmeg to taste
Put the potatoes, swede, carrot and onion into a pan of boiling water and cook until tender.
Drain and mash
Stir in the butter and cream along with the salt, pepper and nutmeg.