Scots Cooking

Sue Lawrence · Scots Cooking

This dish from Orkney is similar to Northern Ireland’s champ and also similar to colcannon, which is found in southern Ireland and the Highlands of Scotland. Clapshot differs by having turnips – called swede in England, for short, neeps in Scotland – mixed with the potatoes instead of cabbage, spring onions or leeks. Because neeps and tatties are typical accompaniments to haggis, I suggest serving a dish of clapshot to ring the changes. It also makes a very comforting vegetarian dish (if you use butter, not dripping), served in warm bowls with thick oatcakes and a glass of cold milk or buttermilk.