Roast roots with butter alla diavola
This is inspired by a recipe in Joshua McFadden’s book, Six Seasons. Vegans could use coconut oil in place of butter. Try to find turnips with their green tops still intact: these are delicious roasted with the roots.
For the roots
500g turnips, tops trimmed and reserved, peeled and cut into bite-sized wedges
500g waxy potatoes, cut into rough pieces
2 garlic cloves, bashed but not peeled
Salt and black pepper
200g winter greens (such as kale tops)
For the butter
1 tsp smoked paprika
1 pinch dried chilli flakes
½ tsp ground black pepper
½ tsp salt
2 pickled green chillies
1 tbsp hot chilli sauce (such as the Cholula brand)
Heat the oven to 200C/390F/gas 6. Take a knob of butter from the 75g and toss it into a roasting tray with the turnips, potatoes and garlic. Season, pop it in the oven for a minute to melt, then take out the tray and toss everything together. Put back into the oven for 30-40 minutes, until the turnips and potatoes are soft and golden.
Meanwhile, melt the remaining butter in a small saucepan, then add the rest of the ingredients to flavour it. Take off the heat and leave to one side to mellow.
Once the potatoes and turnips are soft and golden, throw in the greens. Roast for another 10 minutes, remove from the oven, transfer to a serving bowl and pour the warm butter over the top.
IMAGE: Matt Russell for The Guardian