Mashed Turnips (Scottish Bashit Neeps or Swedes)

This creamy, cheesy swede dish is best served with haggis.

double cream (400 mL)
milk (150 mL)
2 cloves garlic
swedes, quartered and thinly sliced (1.5 kg)
butter, for greasing
goat’s cheese, crumbled (175 g)
goat's cheese, crumbled for garnish

Preheat the oven to 190°C/fan 170°C/gas 5. Heat the cream, milk and whole garlic cloves in a small pan over a low heat until almost boiling. Remove from the heat and set aside to infuse for at least 15 minutes.

Blanch the swede in a pan of boiling salted water for 4-5 minutes until almost tender, drain, then layer in a medium buttered ovenproof dish with the cheese and lots of seasoning. Pour over the cream, discard the garlic, and sprinkle with the extra cheese.

Bake for 30-35 minutes until the swede is cooked and the dish is bubbling and golden.

Males 8 servings.

To freeze: Place the cooled dish in the freezer, covered with cling film and foil. Reheat from frozen at 180°C/fan160°C/gas 4 for 1 hour, loosely covered with foil, until piping hot.