- 1kg floury potatoes, chopped into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 carrots, chopped into small chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100ml double cream
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 turnips, chopped into small chunks
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g cabbage, shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
Boil the potatoes for 20 mins, adding carrots for the last 5 mins. Drain, spoon out the carrots, then mash the potatoes with cream and butter. Fry the carrots, turnips and garlic in oil for 10 mins; add the cabbage for the final 2 mins. Mix with the mash in an ovenproof dish and season. Can be made up to 1 day ahead.
To serve, grill for 5-10 mins or, if made ahead, bake at 200C/180C fan/gas 6 for 20 mins.