Scottish neeps 'n' tatties cake with bacon
Method
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Preheat oven to 180°C fan forced (200°C normal).
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Cook the swedes and potatoes in a large pot of boiling water until very tender. Drain well, return to the pot and roughly mash with a good dollop of butter and seasonings.
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Lay 8 bacon rashers from the centre out in a lightly oiled springform cake tin, slightly overlapping in the middle. Then spoon in the mixture, pressing it down a bit, and fold the bacon ends over into the centre.
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Place 3-4 small knobs of butter on top and cook in the oven for about 35 mins until crispy. Then set aside for 5 mins before turning out. Leave for another 5 mins, before cutting in wedges and serving with your favourite meat dish.
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nb. This dish can be pre-cooked and reheated to serve.
Ingredients
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2-3 small swedes, peeled & cut into chunks
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3-4 large potatoes, peeled & cut into chunks
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butter
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sea salt & freshly ground pepper
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8 slices streaky bacon
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olive oil spray
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