Another idea for turnips: Honey-glazed turnips
Peel 3 large turnips and cut into large
cubes or chunks. Cook for 4-5 mins in
boiling water, then drain. Just before
serving, heat 1 tbsp butter with 1 tbsp
caster sugar and 1 tsp honey until
sizzling. Toss through the turnips for
1 min until heated through and glazed. Serves 4 as a side dish.
Heat oven to 200C/180C fan/gas 6. Rub
the chicken all over with oil and season
with salt and pepper. Place in a roasting
tin and roast for 1 hr. Scatter the garlic
around the chicken and toss in the juices.
Return the chicken to the oven for 30 mins
more until it is cooked and garlic is soft.
Place the chicken on a board to rest.
Squeeze all the garlic cloves out of their
skins and pound to a paste with a mortar
and pestle. Mix with the 5 tbsp oil and
the vinegar, then set aside. Make the
gravy by adding the white wine to the
roasting tin and bubbling down. Add
the chicken stock, then pass the gravy
through a strainer into a gravy boat.
Boil the turnips in salted water for
6 mins until just cooked with a slight
crunch. Toss them through the garlicky
dressing with the parsley and capers,
seasoning to taste. Joint the chicken,
scatter with watercress, and serve with
the herby turnips on the side.