- 1 large swede, peeled and cut into chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 4 baking potato, peeled and cut into chunks
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- sunflower oil, for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 8 thin slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
Boil the swede and potatoes in salted water for about 20 mins until completely tender, then drain well. Return to the pan under a very low heat for a few mins to dry out. Off the heat, bash the veg into a chunky mash with half the butter, a touch of salt and lots of pepper.
Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line the pan with the pancetta so it meets in the middle (like the stripes on the Union Flag). Press the veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining butter, then bake for about 40 mins until crisp and golden. Remove from the oven, turn out onto a board and cut into wedges.
Another idea for swede: Roasted swede & Parmesan
Peel and cut 1 large swede into chips and toss with 1 tbsp olive oil, 1 tbsp thyme leaves and 50g finely grated Parmesan. Lay out flat in a roasting tin, dot with butter and roast at 220C/ 200C fan/gas 7 for about 40 mins, turning halfway through, until golden. Serves 4.