1. Preheat oven to 180°C, and grease a 9inch square cake tin, then line with greaseproof paper
2. In a large bowl, beat together the sugar, eggs, yoghurt, oil and vanilla essence
3. Pour in the grated swede and mix together
4. Next, add in the flour, baking powder, bicarb, nutmeg and salt and stir until combined completely
5. Using a spatula, pour the mixture into your cake tin and bake for 25 to 30 minutes – a skewer inserted into the centre of the cake should come out clean
6. Leave in the tin to cool for 10 minutes before tipping out onto a cooling rack. Remove the greaseproof paper and leave until completely cool
7. For the cream cheese frosting: beat together the butter and cream cheese, then add the icing sugar a little at a time until smooth and creamy
8. Add a drop of vanilla extract
9. Cover the top of the cake with the frosting, and then dust with a little grated nutmeg. Chopped nuts would also make a great decoration
1 medium turnip, peeled and halved
1 small pumpkin, peeled, seeds removed and chopped into chunks
1 garlic clove, peeled
4 bay leaves
Zest and juice of one orange
1 tbsp honey
1 tbsp olive oil
150g soft goats cheese
Pinch of salt
What to do:
1. Preheat oven to 180°C
2. Cut the garlic clove in half, then rub the inside of an oven-proof dish with it
3. Parboil the turnip and once softened slightly, drain and put to one side
4. Mix together the orange juice, zest, honey and oil
5. Put the turnip and pumpkin into the oven dish, and then pour the orange glaze over the top, mixing the vegetables until completely coated
6. Add in the remaining garlic, scatter over the bay leaves and add a pinch of salt
7. Put the dish into the oven for 25 minutes, or until the vegetables look roasted and ready. Remove from the oven, crumble the goats cheese over the top, then let it melt a little before serving
500g swede, coarsely grated
500g potato, coarsely grated
1 onion, coarsely grated
2 tbsp thyme leaves
50g butter melted plus extra for frying
Oil or butter for cooking
4 eggs
8 slices streaky bacon
Hollandaise sauce (optional)
What to do:
1. Heat the oven to 180C. In a bowl combine the swede, potato and onion and squeeze out the excess liquid. Add the thyme and butter, stir well then firmly shape into 8 cakes.
2. In a frying pan heat some butter or oil and fry the rostis, two or three at a time for 3-4 minutes on each side until brown and crisp.
3. Transfer to a baking sheet and bake in the oven for a further 15 mins. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
4. While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar.
5. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for 2 minutes.
6. Serve 2 rosti topped with an egg and a drizzle of hollandaise.
Why not try:
This is a great brunch or lunch dish but for a more substantial dish, add a piece of pan fried cod or seabass.
800g swede peeled and cut into slim wedges
1tbsp oil
Small bunch thyme leaves picked
50g grated parmesan
Black pepper
What to do:
1. Heat the oven to 200°c, 400°f or gas mark 6.
2. In a bowl toss the swede in the oil, thyme and half the parmesan until well coated. Spread out in a roasting tin and cook in the oven for 35 -40 mins until the swede is cooked through and crisp on the edges.
3. Once cooked tip into a serving bowl and while still hot sprinkle over the remaining cheese and a good grind of black pepper.
Why not try:
Great served with steak and steamed broccoli.
Swede can also be combined with potatoes and any other root vegetables to make a great topping for Shepherd’s pie or fish pie.
