Lamb with swede gratin

Bill Oldfield

Image of lamb with swede (or turnip?) gratin and broad beans Lamb with swede (or turnip?) gratin and broad beans

When it comes to turnips and swedes, you and I may differ about which is which depending upon the origin of our respective influences. The fact is we live in the region that straddles the change in the words’ meaning. Go further afield and the Scots consider the turnip to be the larger yellow round thing that I always hollowed out for Halloween while those further south know it’s the smaller white thing. And visa versa. No matter. This recipe calls for the larger yellow thing and, despite this intro possibly proving otherwise, for brevity I’ve called it a swede.

Broad beans are just coming into season. Many people seem to have been put off them in their youth, possibly via school lunches, but it’s worth giving them another try, especially if you can get them young and small.

Serves…

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