Clapshaw

This is a traditional savoury dish from the Orkney Islands. The secret is to boil the neeps and tatties together in the same saucepan, the taste is simply not the same cooked any differently. Clapshaw is also known as Orkney Clapshot or south in Scotland as clapshot.

Ingredients
500g peeled and diced neeps
500g peeled and diced tatties
50g dripping
salt
pepper

Method
1 Place the neeps in a saucepan.
2 Cover with cold water.
3 Place the saucepan on the hob and bring to the boil.
4 Add a pinch of salt.
5 Cover with a lid.
6 Reduce the heat to a simmer. Cook for 8 minutes.
7 Add the tatties, making sure that they are barely covered.
8 Bring the vegetables back to the boil.
9 Cover with a lid.
10 Reduce the heat to a simmer and cook for 15 to 20 minutes or until the neeps and tatties are tender.
11 Drain the vegetables into a colander and return to the pan.
12 Dry the vegetables completely, shaking the saucepan occassionally.
13 Mash with a potato masher thoroughly, leaving in any fibrous neep fibres.
14 Add the dripping.
15 Mash again.
16 Beat the puree with a wooden spoon.
17 Place back on the heat.
18 Heat thoroughly.

Serve immediately with sausages or beef dishes.

Serves 4 people.

Notes
A pinch of nutmeg can be added when the tatties and swede are mashed.

Butter can be used instead of the traditional dripping.

Some people have been known to use chives or shallots as well.

If there is any left over form into a patty, cover and leave in the fridge. Fry the next day in a little lard or butter or oil and butter until browned on both sides.