A classic Scottish dish. Enough to banish the winter blues.


1 Ib potatoes
one cup of single cream
1Ib cabbage
2 oz butter
1 onion
4 spring onions
a bunch of chives
salt and pepper


Chop the cabbage and boil for 5 minutes and boil the tats for 15. Chop and fry the onions till lightly browned. Mash the tats adding the butter and cream. Mix together the potatoes, onions, cabbage and chopped chives, then season with salt and pepper.

Bake for around half an hour in the oven. A cheesy topping is optional.