Tatties & Neeps

|It's Burns night! Celebrate with this warming traditonal Scottish dish. Start this recipe the day before you'd like to serve it.|baking potatoes potatoes swede|8 large baking potatoes ashed peel left on and cut into 2cm x 4cm chunks6 tablespoon olive oil or sunflower1 swede weighing about 675g/ 1 1„2 lb peeled and roughly chopped50g butter plus extra for serving|The day before you want to serve preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water bring to the boil and cook for 5 minutes. Drain the potatoes put them back into the pan and place it back on the heat for a couple of minutes to dry out.Meanwhile pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast turning occasionally for 55 minutes.Cook the swede in boiling salted water for 50-55 minutes or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together keeping quite chunky then cool cover and refrigerate.To serve preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede dot with the butter and put in the oven to reheat for 25-30 minutes stirring now and again until piping hot. Serve with lots of butter|20.00 minutes|6|https://www.bbcgoodfood.com/recipes/1677/neeps-and-tatties