Champit Tatties With Skirlie

1. 1

   To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.

2. 2

   Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.

3. 3

   When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.

4. 4

   Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).

5. 5

   Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.

6. 6

   To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.

* Per serving · 4 servings · Values may vary.

No additional tips available.