This Autumnal root-like member of the cabbage family goes by many names - 'neeps', rutabaga, Swedish or Russian turnip... . Boil, steam, bake, roast, deep-fry as chips, or add to soups and stews. Also works raw as crudites or thinly sliced in salads - utterly versatile!

This is a fine-textured variety with a mild flavour – slightly sweet with a hint of bitterness. Roasting caramelises the juices and intensifies sweetness; boiling makes the flavour milder.