Smokin Neeps & Tatties Hash

|Smokin Neeps & Tatties Hash|leek parsley potatoes swede|2 cup potatoes peeled and cut into 1.5cm cubes1 cup swede peeled and cut into 1.5cm cubes2 tablespoon olive oildash of sea saltpinch of black pepper2 smoked haddock fillets optional2 cloves of garlic finely chopped1 leek cleaned and sliced1 tablespoon thyme leaves1 tablespoon whiskey2 tablespoon butter1 lemon juice and zest2 tablespoon chervil or parsley2 tablespoon creme fraiche|In a bowl toss diced veg with a little olive oil and seasoning. Tumble veg into a hot frying pan with a little oil. Arrange in a single layer. Sizzle for a moment. Prep haddock if using. Soak in warm water for 5-10mins. Drain. Fleck the fish from the skin. Turn your veg in the pan. Cover for a few mins until softened. Uncover. Add a slosh of whisky (if using) and a lump of butter. Fold in the garlic leek and thyme. Turn to coat. Cook till nicely coloured up. Stir often. Fold in fish. Add lemon juice. Taste. Adjust seasoning. Finish with lemon zest and herbs. Delicious hot with a dollop of crème fraiche a loaf of warm bread cold butter and a bottle of real ale. A poached egg on top is also delicious. Or skip the haddock and serve with haggis or roast venison. Brilliant for Burns Night.|30.00 minutes|1|Abel and Cole