Rogan

1½ tsp tomato purée

250g red radishes, thinly sliced

500ml Vegetable Stock (#litres_trial_promo)

sherry vinegar, for seasoning

5g unsalted butter

Truffle granola

135g honey

35g black truffle oil

35g chilli oil

150g porridge oats

Radishes

12 mixed radishes, such as Cherry Belle, Albena and Viola

2 tbsp rapeseed oil

8 stalks of rhubarb chard (or Swiss chard), stalks removed and cut in half

salt, for seasoning

rapeseed oil, for drizzling

assorted radish flowers and sea purslane, to serve

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

First, make the aubergine purée. Wrap the aubergine in foil and bake it in the oven for 35–40 minutes until completely soft, then halve it lengthways and scoop out the flesh. Put the flesh in a blender with the tahini, yoghurt and garlic and blitz until smooth. Pass through a fine sieve and season with a pinch of salt.

While the aubergine is cooking, make the radish sauce. Warm the oil in a medium, heavy-based saucepan over a medium heat, add the shallot and sweat for 5–6 minutes, or until translucent, stirring regularly. Add the mushrooms and sweat for a further 3 minutes, or until soft and tender. Stir in the tomato purée and cook for 3–4 minutes. Add the radishes and vegetable stock and bring to the boil. Reduce the heat and simmer for 8 minutes. Remove from the heat and blitz with a hand-held blender until smooth, then strain through a fine sieve. Finish the sauce by seasoning with sherry vinegar and salt and whisking in the butter.

Reduce the oven temperature to 160°C/140°C Fan/Gas Mark 2.

To make the granola, warm the honey, oils and 1 teaspoon of salt in a small saucepan over a low heat until the honey has melted and the salt dissolved. Mix in the oats. Transfer to a baking tray, spread it out in an even layer and bake for 15 minutes, or until golden. Remove from the oven and leave to cool, then break into small pieces. Leave the oven at the same temperature.

Put the radishes on a baking tray, chopping any larger ones in half, season with a pinch of salt, drizzle over half the oil and roast for 10–12 minutes.

Heat the remaining oil in a medium, non-stick saucepan and add the rhubarb chard leaves along with a splash of water. Cook gently until the leaves have wilted and season with a little salt.

Warm the radish sauce. Put a spoon of the purée in the centre of four plates and place the roasted radishes on top. Add the chard, purslane leaves and flowers. Spoon the sauce around the outside and sprinkle with truffle granola. Drizzle with rapeseed oil.

SALT-BAKED TURNIP WITH EGG YOLK AND PORK LARDO (#ulink_d284f3d5-99b6-529f-bc7b-ec0fe3bdc7d0)

Once Britain’s staple vegetable (until potatoes came along and took its crown), turnip has lost popularity in modern times, but it deserves a resurgence for its versatility and because it is a great source of vitamin C. Baby turnips have a sweet, delicate taste, while larger ones are stronger and more peppery, but even the more mature roots can burst with flavour when cooked in salt dough. This recipe makes a lot of lardo, but it can be frozen once cured. It needs almost 2 weeks to cure, so make it well ahead ready to use or store it in the freezer until you need it.

SERVES 4, AS A STARTER

Pork lardo

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp ground allspice

1 tsp juniper berries

55g coarse sea salt

30g sugar

1kg pork back fat

Slow-cooked egg yolk

4 eggs

Salt-baked turnip

300g coarse salt

500g plain flour, plus extra for dusting

4 large white turnips

Turnip broth

2kg large white turnips, juiced

200ml double cream

50g unsalted butter

2 tsp xanthan gum

juice of 1 lemon

salt, for seasoning

turnip tops and cornflowers, to serve