Here you go, red devil, the 1950's Glaswegian Variation: Potatoes Swedes (neeps) Carrots all cut into large pieces Small onion chopped Sausages* Add water and seasoning, simmer in open pan until liquid nearly absorbed. (Pour off excess liquid into jug if veg cooked before evaporation. Keep handy in case you go too far - you don't want mushy and you don't want bone dry.) Skin sausages and cut everything into bite size pieces. Mix together. Serve in bowl with lashings of brown sauce. *use lamb chops for high days and holidays. When you've mastered that, we'll tackle mince and tatties.