This is a simple, one pot, comforting dish that is perfect for a winter’s night. It is a great way of using up any root veggies you have left over. To make the dish spicier, try frying a chilli with the root veggies alongside the garlic. Whilst smoked fish is great partner for the sweet turnip, a couple of poached eggs added at the end are also tasty accompaniments. For meat eaters, a couple of rashers of bacon, diced, could be added alongside the leek.
4 handfuls of peeled and diced potatoes, roughly 1cm cubes
2 handful of peeled and diced turnip roughly 1cm cubes (or any root: parsnip, celeriac…)
a few tablespoons of oil
salt and freshly ground pepper
2-3 Arbroath smokies (optional), boned and skin removed
2 garlic cloves, finely chopped
1 leek, cleaned and sliced thinly
1 tablespoon thyme leaves
a knob of butter
1 lemon, juice and zest
a handful of parsley or chervil
crème fresh, or yoghurt with some lemon added
Take a large pan and heat the oil over a medium–low heat. Add the neeps and tatties and a good sprinkling of salt and pepper and let them fry for a couple of minutes, whilst continually stirring so they don’t burn. Then cover and let them sweat over a gentle heat for 10- 15 minutes, until softened. In the last 5 minutes of cooking time, add the leek. Give the pan a good couple of shakes to stop from burning.
Uncover and add a lump of butter, fold in the garlic, thyme and flake the fish in if using. Keep stirring for another few minutes or so, until the mixture is golden.
Have a taste and adjust the seasoning, before finishing with lemon zest and your chosen herbs. Serve with a spoonful of yoghurt or a poached egg on top.