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Published: 17 Jan 2013      

Straight from the isles of Orkney, here's a traditional clapshot recipe for your Burns supper. Serve hot with oatcakes or haggis.


Serves: 4

500g               floury potatoes, peeled and cubed

500g               yellow turnip, peeled and cubed

50g                 butter

1                    small onion, chopped

2 tbls              chopped fresh chives

salt and pepper to taste


Prep: 20 mins            Cook: 30 mins

1.         Place the potatoes and turnip into a large pot and cover with water.

2.         Put over high heat, bring to the boil and cook until soft.

3.         Meanwhile, heat 1/2 the butter in a small frying pan over medium high heat and fry the onion until    

            soft and translucent.

4.         Drain the potato and turnip when done, then add the remaining butter and the sautéed onions.

5.         Mash till smooth and then stir in the chopped chives, salt and pepper.

Ready to serve with your haggis or oatcakes.