Known in full as bashed neeps and chappit tatties - mashed swedes and chopped potatoes, respectively - this simple vegetable side dish is a true Scottish classic. Either steamed or boiled until tender, only separately, both the swedes and potatoes are seasoned with merely salt and white pepper, though some might add a dash of nutmeg as well.
Neeps and tatties are traditionally prepared as accompaniments to haggis and make for an essential part of the festive Burns Night supper.
MOST ICONIC Neeps and Tatties
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MAIN INGREDIENTS
Known in full as stoved tatties, this Scottish one-pot dish of potatoes slowly stewed with onions, carrots and meat like mutton or beef was traditionally prepared to make use of the Sunday roast leftovers. Stovies come in two versions: the simpler barefoot or barfit stovies are made solely with potatoes and onions stewed in roast dripping, whereas the so-called high-heelers include plenty of meat.
In Aberdeen, stovies are traditionally served with oatcakes and milk.
MOST ICONIC Stovies
Another traditional accompaniment for the famous Scottish haggis, the Orcadian clapshot or clapshaw is basically a more elaborate version of neeps and tatties: a dish of mashed potatoes and yellow turnip, typically mixed with milk, some butter or dripping, and chives, while some recipes even include onions.
As a side dish, clapshot is also often served with oatcakes, mince, sausages, and a number of other meat dishes, although it can also be enjoyed on its own.
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