Skirlie

Traditionally, Skirlie was made with suet. It would have been served on its own, hot, with boiled potatoes. I like to add finely chopped parsley and chives, shape it into balls about the size of a golf ball and place them around the chicken while roasting. In recent years, chefs have been flavouring mashed potato in all sorts of ways. I hit upon the idea of making Skirlie Mash using the same ingredients. It has been a huge success. The mash has now been adapted to become Skirlie Potato Cake