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British roots are the subterranean underdogs of the vegetable world. Bountiful, seasonal and economical, the likes of turnips, beets, parsnips, swedes and celeriac can appear dowdy, however the way in which you cook dinner them doesn’t need to be. Pair them with spices or wealthy substances like cream and cheese and also you’ll discover they’re rewarding and reliable – stuffed with candy, deep and stunning flavours. They’re versatile too; pickle, roast or fry them or add to curries, casseroles and stews. They’ll see you thru the leaner instances when there isn’t a lot else sprouting from the bottom.
Kashmiri lamb and turnip curry (pictured prime)
A warming curry for when there may be rain, wind and fallen leaves. The turnips absorb the spices as they cook dinner, offering a candy, uncomplicated pleasure.
Prep 15 min
Salt 1 hr
Prepare dinner 2 hr 10 min
Serves 6
500g medium turnips, peeled and quartered
Sea salt, to style
4 tbsp ghee
1 cinnamon stick
1 bay leaf
2 black cardamom pods, bashed however left complete
8 inexperienced cardamom pods, bashed however left complete
2 purple onions, finely chopped
5 garlic cloves, finely chopped
1 tbsp freshly grated ginger
2 tsp purple kashmiri chilli powder
1 tsp turmeric
1 heaped tsp floor fennel seeds
1 heaped tsp floor ginger
1kg lamb shoulder, minimize into bite-sized chunks
200g pureed tinned tomatoes or passata
Put the turnips in a colander, sprinkle over a teaspoon of salt and therapeutic massage them nicely. Go away them for an hour, then wash and dry them completely.
Warmth half the ghee in a big saucepan or cast-iron casserole and fry the turnips till they’re golden brown throughout. Drain on kitchen paper.
Add the remaining ghee to the pan, put it again over the warmth and, as soon as sizzling, add the cinnamon stick, bay leaf, black and inexperienced cardamom pods and, as soon as aromatic, add the onions and decrease the warmth. Fry the onions for 15-25 minutes or till they’re nicely caramelised and sticky, then add the garlic and ginger. Sauté until the each are cooked, then add the chilli powder, turmeric, fennel seeds, floor ginger and fry once more for an additional two minutes.
Now add the meat, stir nicely and cook dinner for 10 minutes so it’s sealed and lined within the spice paste. Pour within the pureed tomatoes and season nicely. Add 300ml water, cowl and simmer over a low warmth for 45 minutes. Subsequent, add the turnips, cowl and cook dinner for about 20-25 minutes, till they and the meat are tender. Serve with rice or sizzling puffs of naan, chapatti or parathas.
Beetroot, cheese and walnut crumble
Crumble isn’t only for the sweet-toothed. This comforting bake is right as a facet to a roast or as a lightweight supper served with salad.
Prep 15 min
Prepare dinner 1 hr
Serves 4-6
1.2kg beetroot
Salt and pepper
250ml double cream
250ml crme fraiche
Just a few sprigs of thyme, picked
4 garlic cloves, bashed with the facet of your knife
Zest of 1 lemon
A beneficiant grating of nutmeg
For the crumble topping
40g rolled oats
100g plain flour
30g walnuts, roughly chopped
100g butter
30g mature cheddar
2 tbsp grated parmesan
2 tbsp finely chopped parsley, to serve
Prepare dinner the beetroot in a saucepan of boiling salted water for 20–half-hour or till simply tender, then drain and put aside. As soon as they’re cool sufficient to deal with, peel and minimize into evenly sized giant wedges and place in a 1.5 litre baking dish.
Warmth the oven to 180C (160C fan)/350F/fuel 4. In a saucepan, whisk the cream and crème fraiche collectively. Add the thyme and garlic cloves and infuse over a low warmth till it involves a simmer. Season nicely, then add the lemon zest and nutmeg and pour over the beetroot.
For the crumble, mix the oats, flour and walnuts in a bowl after which rub the butter by means of frivolously utilizing your fingertips so you’ve got a rough crumble. Combine within the cheeses, then scatter this combination over the beetroot. Bake for half-hour till golden, crisp and effervescent after which sprinkle over parsley to serve.
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