TATTIES & NEEPS

Ingredients
Tatties
600g potatoes, peeled and roughly chopped
60ml milk
4 tbsp butter
A good pinch of grated nutmeg
Salt

Neeps
600g Swede, peeled and roughly chopped
4 tbsp butter
3cm ginger, peeled and chopped or ground ginger
Salt and Pepper

150g cheddar cheese, grated

Method
Tatties: Boil and drain the potatoes. Add milk, butter, nutmeg and salt and beat to a smooth mash.

Neeps: Boil and drain the Swede. Add the butter and ginger to the pan and cook with the Swede for a minute. Mash the mixture and season.

Preheat the grill to high. Mix together your "Tatties and Neeps" and pop in an oven proof dish. Cover with the grated cheese and grill.

Serve with kale, cabbage or spinach (and of course whisky and poems).