Crispy neeps 'n' tatties cake
- Preparation and cooking time
- Serves 6 as a side dish
- 1 large swede , peeled and cut into chunks
- 4 baking potatoes , peeled and cut into chunks
- 50g butter
- sunflower oil , for greasing
- 8 thin slices pancetta
- STEP 1
Boil the swede and potatoes in salted water for about 20 mins until completely tender, then drain well. Return to the pan under a very low heat for a few mins to dry out. Off the heat, bash the veg into a chunky mash with half the butter, a touch of salt and lots of pepper.
- STEP 2
Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line the pan with the pancetta so it meets in the middle (like the stripes on the Union Flag). Press the veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining butter, then bake for about 40 mins until crisp and golden. Remove from the oven, turn out onto a board and cut into wedges.