I am a huge, huge fan of Sue Lawrence's — for those who haven't come across her, she is a passionate exponent of Scottish food and cooking, combining lightly-worn erudition, ease and helpful practicality. I like reading her; I love cooking from her. I have, actually, drawn on her recipe for Clapshot (think Scotland's answer to Irish Champ or Colcannon) before, but that was a decade and a half ago, and I wanted to draw your attention to it again. I like to add a topping of crisp-fried thin-cut slices of onion on top too.
