Neep (Turnip) Cake with Brown Butter Frosting

Neep Cake with Brown Butter Frosting

My lovely neighbour handed over some more Neeps (Turnips) the other day, this time instead of the normal Haggis, Neeps ‘n’ Tatties, I decided to make a cake! Well after all you get carrot cake & courgette cakes so why not a Neep cake? This is one of those recipes that doesn’t sound inviting but once you try it, it’s delicious and not what you were expecting. The little bit of Nutmeg through gives a lovely soft spice and the brown butter frosting giving that nutty sweetness. You have to give this a try if you have leftover Neeps (Turnips).

Makes 12 Cakes

250g Plain Flour

150g Grated Raw Neep (Turnip)

3 Eggs

175g Light Brown Sugar

2 Tsp Vanilla Extract

100 ml Milk

2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Tsp Ground Nutmeg

1/2 Tsp Salt

For the Brown Butter Frosting

400g Icing Sugar

2 Tsp Vanilla Extract

3 Tbsp Milk

115g Unsalted Butter at room temperature

Handful of chopped walnuts or hazelnuts to top

  1. Preheat oven to 180 deg & line a 9 x 9 inch Baking tin with paper and grease.
  2. In a bowl beat the eggs, sugar, extract & milk until combined.
  3. Sift in the flour and add the baking powder & baking soda with salt & the nutmeg, stir to combine and pour into the lined tin, bake for about 25-30 minutes or until a knife comes out clean. Remove and allow to cool in the tin for 10 mins then remove the paper and place on a wire rack to completely cool.
  4. Meanwhile to make the frosting, place icing sugar, extract & milk into a bowl and set aside.
  5. In a pan on low heat add the butter and gently melt, once melted turn up heat slightly to a medium heat (do not boil) then stir until the butter becomes brown in colour & smells nutty (this will take about 8-10 mins). Remove from heat immediately, allow to cool slightly and add to the icing sugar mix, whip up until you have a smooth thick frosting.
  6. Slice your cake into 12 squares and place frosting into a piping bag, pipe frosting on top of each slice and sprinkle with some walnuts or hazelnuts. Serve with a lovely cuppa! Enjoy.


Haggis, Leek & Beetroot Lasagne

Haggis, Leek & Beetroot Lasagne

The Noble Haggis is a traditional Scottish dish, it is positively celebrated especially on 25th January each year, the birthday of Robert (Robbie/Rabbie) Burns whose 18th century poem ‘Address to a Haggis’ was instrumental in ensuring the Haggis’s place in the nations hearts.

Haggis is made from the meat & insides of sheep consisting of the heart, liver and lungs then combined with onions, oatmeal, suet, seasoning & spices. The mix is then stuffed into the sheep’s lining of the stomach and boiled. Haggis, Neeps & Tatties is the most common dish but I have been experimenting with what more we can do with this traditional food. This dish is definitely now on my Top list of comfort dishes, so filling, so satisfying & full of flavour.

Serves 2 large/ 4 small portions

450g Haggis, chopped into bite size pieces

300ml Creme Fraiche

150g Tangy White Cheese, grated

1 Leek, sliced

150g Cooked Beetroot (not pickled) – (dry with kitchen paper and using a kitchen glove, grate it coarsely)

Lasagne Pasta Sheets

Cracked Black/ Rainbow Pepper

  1. Pre-heat the oven to 180 deg c.
  2. Combine the creme fraiche and half the cheese, warm through in a pan on low heat to form a smooth sauce (do not boil as it will cause the creme fraiche to curdle), set aside.
  3. Put a little spray oil in a pan and gently fry the leeks until softened. Add in the haggis and beetroot, mix through until combined and warmed through.
  4. Pile half the haggis mixture into an ovenproof dish, arrange the pasta sheets on top, then the remaining haggis onto the pasta sheets and then another layer of pasta sheets. Cover the top with the white sauce, season with pepper and sprinkle over the remaining cheese. Bake for about 35 minutes until bubbling and golden. Remove & Enjoy.

Jamaican Chicken & Rice

Jamaican Chicken & Rice

With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.

Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.


Serves 4

2 Chicken Breasts – cut into bite size pieces

1 Red Pepper, diced

1 White Onion, diced

4-6 Spring Onions, diced (for serving)

1 Tbsp Oil for cooking

1 Tbsp Curry Powder

1 Tbsp Smoked Sweet Paprika

1/2 Tsp of AllSpice

1/2 Tsp of Ginger

200g Cooked Wholemeal Rice (about 50g per person)

Juice of 1 Lime

1 Tbsp Brown Sugar

1 Tsp Dried Chilli Flakes

1 Tin Pineapple Chunks

1 400g can of Black Beans, drained

Handful of Garden Peas

20-30g Cashews, chopped (for serving)

Salt & Pepper to taste


  1. Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
  2. Add the peppers and onion to the pan and cook for about 3 minutes until softened.
  3. Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
  4. If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!