Vegetables

1 tablespoon light runny honey

salt and pepper

Peel the turnips and cut into 2cm (

/

in) cubes. Blanch in boiling water for 3 minutes, then drain thoroughly. Wipe out the saucepan and return the turnips to it, adding all the remaining ingredients together with a splash of water. Return to a moderate heat and stir until the butter has melted. Simmer, stirring frequently, until the liquid has all evaporated, leaving the turnips glossy with their buttery, orange glaze. Serve swiftly.

Torshi lift Turnip and beetroot pickles

I love the habit, at some North African restaurants, of bringing a plate of raw vegetables, olives and pickles to nibble on while you wait for the food. Very civilised, and naturally far better for you than stuffing in slices of bread and butter. I grab the startlingly pink crescents of pickled turnip – torshi lift – first. This pickle is crisp and juicy and very more-ish (as well as being Moorish). The colour comes from the inclusion of a few slices of beetroot, but the base flavour is the sweet, juicy, raw turnip. It doesn’t take long to make, and is a good addition to a plate of charcuterie, or served with cheese at the end of a meal.

Fills a 1 litre (1

/

pint) jar

1kg (21/4 lb) small/medium turnips

1 large raw beetroot

4 cloves garlic, thinly sliced

a small bunch of celery leaves

4 tablespoons sea salt

350ml (12floz) white wine vinegar

Peel the turnips and cut them in halves or quarters, depending on their size. Peel the beetroot, cut it in half and slice. Pack into sterilised preserving jars (see page 215), alternating layers of turnip and beetroot and interspersing with garlic slices and celery leaves.

Mix the salt with 1 litre (1

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pints) water in a saucepan and bring up to the boil, stirring until the salt has dissolved. Add the vinegar, stir and then pour over the vegetables, making sure that they are completely submerged. Seal with non-corrosive lids.

Store in a warm (not hot) place – say a shelf in the kitchen. Leave them alone for 10–12 days. Once they are slightly softened and suffused with pink, move the jars to a cool place, where they will keep happily for a month or so.