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Clapshot is a traditional Scottish dish that originated in Orkney [1] [2] [3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.
In Scotland, separately boiled and mashed, swede (neeps) and potatoes are served as "neeps and tatties" (tatties being the Scots word for potatoes), in a traditional Burns supper, together with the main course of haggis (the Scottish national dish). Neeps mashed with potatoes are called clapshot. Roughly equal quantities of neeps and tatties ...
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...
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Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) [1] [2] [3] is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions [ 1 ] and often pieces of meat.
A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 1759 – 21 July 1796), the author of many Scots poems. The suppers are usually held on or near the poet's birthday, 25 January, known as Burns Night (Scots: Burns Nicht; Scottish Gaelic: Oidhche na Taigeise) [1] also called Robert Burns Day or Rabbie Burns Day (or Robbie Burns Day in Canada).
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The Lucky Tattie is a type of traditional sweet made in Scotland. The lucky tattie is made of a white fondant solid core flavoured with cassia, and steamed and covered with cinnamon powder.