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Hasselback Neeps with Smoked Cheddar

Hasselback Neeps with Smoked Cheddar

Serves 6

  • large pinch of saffron
  • 2 large neeps (swede)
  • 200ml chicken stock
  • 2 tsp cayenne pepper
  • sea salt and black pepper
  • thyme sprigs
  • 200ml double cream
  • 200g sharp smoked cheddar, grated
  • 2 tbsp chives, finely chopped

The neep (or swede, to southerners) is so often overlooked, used here in Scotland only for serving with haggis and in Scotch broth, or as food for sheep, its bitter sweetness is hugely underrated and l am on a mission to showcase it as the versatile and delicious vegetable it is.

Cutting the neep in half and then slicing each piece almost to the base to create a fan effect helps whatever flavour you are adding to really penetrate the flesh. The cut edges will pick up some beautiful charring, too, again pushing the flavours to the limit.

As with all ingredients, use the best quality you can afford.

For the cheddar, I love the Smoked Anster from the St Andrews Farmhouse Cheese Company, but an Auld Reekie or a Lincolnshire Smoked Poacher would be excellent alternatives.

  1. Preheat the oven to 160°C.
  2. Add the saffron to two tablespoons of boiling water and set aside to bloom.
  3. Peel the neeps and cut in half. Place a wooden spoon on either side of the cut neep and cut ½cm-thick slices almost to the base of the vegetable – the wooden spoons will stop your knife going right through.
  4. Heat the stock until boiling, then turn down the temperature to low. Add the cayenne, salt, pepper, thyme and saffron (including the water) and leave to steep for ten minutes off the heat. Remove the thyme, add the cream and half of the grated cheese, and stir to combine.
  5. Place the neeps into a snug ovenproof dish and pour over the seasoned, cheesy cream. Bake for 50 minutes – or until a knife goes through the flesh easily – then add the rest of the cheese and place under a hot grill for 5 minutes until bubbling.
  6. Scatter over the chives before serving.