Traditional Scottish Clapshot

Step 1

Peel and chop the potatoes and turnip into pieces about 1.5cm and place in a pan with enough water to cover, add salt and bring to the boiol cover and boil for about 20 minutes till tender,

Step 2

Drain and mash the vegetables together in the pan, add the butter and most of the chives (reserve some to decorate the dish) and salt and pepper

Step 3

Serve with extra chives and a knob of butter