This hearty recipe is traditionally served on St Andrew’s Day (November 30th) in honour of the patron saint of Scotland. Skirlie Mirlie can be made with parsnips, carrots, turnips, swedes and potatoes – any combination of the five will do – and you can cook it from scratch or use leftovers. It’s resurrection, as me mum used to call it. I guess it’s just a more interesting form of mashed potatoes but one that goes down a treat with a thick hearty stew or a meat meal with lots of gravy. METHOD Cook vegetables, drain well and mash. Stir in butter or bacon drippings, hot milk, salt and pepper until you have a smooth creamy texture. Add more milk if you need to. Spoon into a heated serving dish and garnish with chopped chives or parsley. METHOD Cook shredded cabbage or kale in salted boiling water for 5 minutes and drain. Mix all vegetables together, season with salt and white pepper and place in a well buttered ovenproof dish. Cover with cheese. Bake at 200°C for 25-30 minutes until golden brown. Serves 4-6.