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Just to let you know that I made a mixed version and it was delicious - mashed potatoes with spring onions, cheddar cheese, and the 'gold' in the middle!! So what is that : Britirish??

If it is made to an almost saucy consistency,then all the fun is taken from the kids ( and big kids ) looking for the 'gold' buried inside the real champ.

I don't think there is any difference between English and Irish champ. It just originated in Ireland but has become quite popular. You can make champ to differing consistencies. Some people add more milk or cream to the mash to leave it not far off a sauce consistency.

Snoozy-you haven't told me if it's alive or dead (hee hee!).What kind of skin is on it, if it is a proper pluck then you can gently steam or poach it for 35-40mins. depending on size, but if it is a synthetic skin then you would be better of putting it in tin foil and baking it at 180C for about 30mins until it is REALLY HOT.Serve with champit tatties and bashed neeps or clapshot.A nip of whisky poured over the haggis after you have cut it open is also good. Please let me know how you get on.sandie,x.

forbye maybe you can help me i was given a haggis by a very good friend of mine, i have never eaten it before and rather than do a search for a recipe maybe you could give me an authentic scotts way of cooking it??? please and thankyou. kimi.x

Through here we don't put sausages or kidney in and use puff or flaky pastry. Glad to know that I'm not the only Scot who hates whisky.

Don't think I fancy the bubble and squeak Rustie. I'll stick with the haggis.

Well Forbye I'm from the west. I like lambs kidney and link sausage in my steak pie and it has to be shortcrust pastry, not puff.

What's the difference between east and west?

East or West of Scotland steak pie Livewire?

Well, Bubble and Squeak is another of those things that starts off a bit basic and can then be anything you like.

The basis is leftover mashed potato and cabbage, so normally done on a Monday with the leftovers from Sunday lunch. YUK! hate roast dinners especially at lunch time too.

But, you start off with just potato and cabbage, but you can then add whatever you like, beans, peas, onion, corn, carrot, just bung it all in, whatever you have leftover, and fry it. I think originally it was done in dripping, again from the Sunday lunch, but these days, well who knows.

Ohhh - I hate whisky too, but I love haggis with steak pie, mashed tatties and neeps. Never tasted bubble and squeak.

Newsflash - this is one scots lassie that hates whisky, can't stand the stuff at any price but its good for cooking with. Got a recipe for a lovely whisky cake.

Don't get many haggis this far south, too far for them to fly, and please don't get upset wee scottish lass, but I hate whisky. Maybe I will stick to bubble and squeak. squeak, squeak.

No not painful but it's lovely with haggis and LOTS of whisky.

No Forbye, we haven't.


Is is painful?

Thanks snoozy glad you're not upset and I did do a google search and yest it's confusing, think I'll stick with rumbledethumps and confuse everyone - we haven't had clapshot yet have we?

hey forbye, u didnt upset me, silly, just wanted you to look in google to see where i was coming from, and emm yum love your idea blondie, i was thinking more of chedder but i love blue cheese, so that sounds lovely..

OK snoozy but i am sorry if i upset you that was not my intention at all but just to keep the water boiling we could add kailkenny and rumbledethumps into the mix again just variations but trust the scots to change the names.also sorry it's so late at night when i am replying. please:-

Sonia,try crumbled blue cheese or grated cheddar in your champ.Works well.

hello forbye, rather than say sorry you should go do a google search and maybe you will change your mind. there as i said are differing versions of the dish,most commonly champ with scallions but also made with kale,and colcannon , yes with cabbage as u say, but both served same way, which i believe could be where the confusion lies, i just think its a personnal thing as to what u call it and how u make it.

Ahh Rustie,the Irish one's the best -- you need the green bits, otherwise to the Irish, mash with ordinary onion should be served cold with Heinz salad cream mixed through, and called Potato salad, and served along with usual salad stuff!

LOL, I just knew someone would ask! the only difference is that Irish uses scallions or spring onions (with the green bit) and English uses ordinary onion.

Thanks to you all - so is there a difference between Irish and English champ Rustie? Sounds delicious anyway.

Champ is made with chopped scallions cooked in milk, then added to mashed potatoes.A good dollop of butter buried in the center.Buried treasure mmmmmmmmmmmmmmmmmmmmmmmmmm!!

Oh oh, and what about the difference between English Champ and Irish Champ!

Sorry snoozy colcannon and champ are two different potatoe dishes. Champ with spring onions and a well in the middle filled with melted buter and colcannon with kale/cabbage a bit like our bubble and squeak.