Turnip Bake

Serves 4

25g Butter
350-400g turnips
450g potatoes
1 tbsp fresh thyme
1 garlic glove, peeled and finely chopped
500ml double cream
1 bayleaf

Peel the potatoes and the turnips and slice into 2mm slices. Rub a baking dish with butter.
In a large bowl mix half of the potatoes and turnip and mix in the garlic, thyme with salt and pepper to taste. Meanwhile gently heat the cream and bayleaf, do not boil.
Place the mixed slices of potato and turnip in the gratin dish and use the remaining slices to place evenly all over the top. Pour over the hot cream and dot with the remaining butter.
Bake at 220c, 400f, gas mark 6 for 50 minutes until bubbling and golden brown.


Turnips with Honey Mustard Dressing

Serves 4

300g turnips, trimmed and left whole if small or cut into quarters
2 tbsp vinegar
2 tsp clear honey
1 tsp mustard powder
2 tbsp Olive oil
2 tbsp chopped flat leaf parsley
2 tbsp shredded fresh mint
Salt and freshly milled black pepper

Place the turnips in a saucepan and cover with water and add a little salt. Bring to the boil, then lower the heat and simmer for 8-10 minutes or until the turnips are just tender.
Meanwhile in a small bowl combine the vinegar, honey and mustard powder, and a generous sprinkle of salt and pepper. Whisk until smooth and set aside.
Drain the turnips. In a small frying pan heat the olive oil, add the turnips and turn them in the oil for a few minutes until beginning to turn light golden. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan.
Stir in the fresh herbs, turn into a serving dish and serve immediately.