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This recipe is a real treat, low calorie, but extremely satisfying and very very tasty. Have a little bit of Haggis on the side for Burns Night, otherwise enjoy with a crisp salad and feel good!

Serves 2

1 large baking potato
1 large turnip
A little olive oil to coat the turnips and a sprinkling of salt
2 eggs separated
100g Red Leicester Cheese finely grated
100g Cottage cheese, finely mashed with a fork
1 teaspoon wholegrain mustard
2 desertspoons Extra Virgin Olive oil and some extra for coating the neeps and tatties
1 leaf or so of fresh kale finely chopped
1 cm from the top of a leek, washed and finely chopped

Give the potatoes and turnips a wash and dry them, then coat them in olive oil, by putting a little on your hands and rubbing it into the skin. Sprinkle them with salt, this will make the skins nice and crispy. Bake them in a hot oven, 200C for about an hour.

Scoop out the flesh of the potatoes, into one bowl and the turnips into another bowl. Add to each bowl one egg yolk, half the Red Leicester Cheese finely grated, half of the cottage cheese finely mashed, 1 dessertspoon each of olive oil, salt and pepper to taste. Now, to the Potato mixture, add the finely chopped leek and to the turnip mixture, add the finely chopped kale and 1 teaspoon of wholegrain mustard. Mix the contents of the bowls until thoroughly combined.

Whisk up the egg whites until you can sculpt a mountain range with them. Add half of the whisked whites to the potato mix and half to the turnip mix. Gently fold in the whites and pile the mixtures back into the skins, as high as you can without an avalanche. Bake in a pre-heated oven at 200C for about 15-20 minutes until golden and crispy on top and hot in the centre.The skins of the turnips can be tough, not to everyone's taste, but I like to eat them… it depends on your teeth, very good for you though.

Now enjoy with a crisp salad.

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