Clapshot is a side dish that originated in Arcaibh (Orkney Islands), an archipaelago in the Northern Isles of Scotland. The soil, moist conditions and cool climate of the islands are ideal for growing the best neeps and tatties.

There is much chatter as to whether a neep is a swede or a turnip. The turnip originated in central and southern Europe and the Roman scholar Pliny the Elder (23-79 CE) regarded it as an important vegetable, helping stave off famine. The swede was developed much later in Bohemia in the 17th century as a result of a cross between a turnip and a wild cabbage. In the US it is called a rutabaga, deriving from the Swedish word rotabagge meaning ‘thick root’. It is said that King Gustav of Sweden sent the first swede seeds as a gift to Patrick Miller in Dumfries & Galloway in the 18th century, hence it being known as a ‘swede’. Swedes are hardier than turnips, have a tougher skin and yellow flesh.

Clapshot consists of one third neeps to tatties flavoured with dripping and seasoned with salt and pepper. It is thought the name clapshot comes from the noise of the masher in the saucepan being reminiscent of gunfire.

Ostrich is a sustainable alternative to beef, is leaner than chicken as it is 97% fat-free, low in cholesterol, high in iron and a great source of protein. It has the texture of beef but a delicate, gamey flavour like mousse and balances the dripping in the clapshot. Serve with black pudding crumb and a side of velvety whisky sauce.