Chappit Tatties and Skirlie

Skirlie on it's own is traditionally served as an accompaniment to mince or used as a stuffing for chicken, game or lamb. But here in Aberdeenshire, Skirlie and Tatties is a meal in it's own right.

Skirlie can be made with a good beef dripping or if substituted with butter would be suitable for vegetarians.

• 1 1/2 oz butter (or good beef dripping)
• 2oz butter, divided
• 1 medium onion, peeled and finely chopped
• 2oz oatmeal (or coarsely ground oat flour)
• 3lbs potatoes, peeled and cut into chunks (choose potatoes for mashing)
• nutmeg
• 7 fluid ounces milk
• 1 tablespoon fresh parsley, roughly chopped
• salt & freshly ground black pepper

To make the skirlie, melt 1 1/2 ounces of butter (or dripping) in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.

When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden, remove from heat and season with nutmeg, salt and pepper: set aside.

Meanwhile put the potatoes for the chappit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.

Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).

Drain the potatoes and mash them well, then slowly beat in the hot milk and remaining butter at the same time, season and spoon into a warm serving dish.

To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.