CRISPY NEEPS 'N' TATTIES CAKE

Crispy neeps 'n' tatties cake image

This Scottish take on a rösti goes well with game, duck breast or roast chicken

Provided by Barney Desmazery

Time 1h20m

Yield Serves 6 as a side dish

Number Of Ingredients 5

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.75 milligram of sodium