Lamb Curry and Cheese Crumble: Ravinder Bhogal's Root Vegetable Recipes

British roots are the underground outsiders of the plant world. Plentiful, seasonal and economical, turnips, beets, parsnips, rutabagas and celeriac may seem old-fashioned, but the way you cook them doesn't have to be. Pair them with spices or rich ingredients like cream and cheese and you'll find they're rewarding and dependable - full of sweet, deep, surprising flavors. They are also versatile; marinate, roast or fry them or add them to curries, casseroles and stews. They'll see you through lean times when there's not much else sprouting from the ground.

Kashmir Lamb and Turnip Curry (top photo)

A warming curry for the moment is rain, wind and dead leaves. Turnips soak up spices during cooking, providing a sweet and simple pleasure.

Preparation 15 minSalt 1 hourCooking 2 hours 10 minutesFor 6 people

500g medium turnips, peeled and quartered Sea salt, to taste4 tbsp ghee1 cinnamon stick1 bay leaf2 black cardamom pods, crushed but left whole8 green cardamom pods, crushed but left whole 2 red onions, finely chopped 5 garlic cloves, finely chopped 1 tbsp freshly grated ginger 2 tsp Kashmiri red chilli powder 1 tsp turmeric 1 heaped tsp ground fennel seeds 1 tbsp heaped coffee ground ginger 1 kg shoulder of lamb, cut into bite-size pieces 200 g canned tomato purée or passata Put the turnips in a colander, sprinkle with a teaspoon of salt and massage well . Leave them for an hour, then wash and dry them thoroughly.

Heat half the ghee in a large saucepan or cast iron casserole dish and brown the turnips until they are golden all over. Drain on paper towel.

Add the remaining ghee to the pan, return to the heat and when hot, add the cinnamon stick, bay leaf, black and green cardamom pods and, once fragrant, add the onions and lower the heat. Sauté the onions for 15-25 minutes or until caramelized and sticky, then add the garlic and ginger. Sauté until both are cooked, then add chili powder, turmeric, fennel seeds, ground ginger and sauté another two minutes.

Now add the meat, mix well and cook for 10 minutes so that it is sealed and covered with the spice paste. Pour in the tomato purée and season well. Add 300ml of water, cover and simmer over low heat for 45 minutes. Then add the turnips, cover and cook for about 20-25 minutes, until tender with the meat. Serve with rice or hot puffs of naan, chapatti or parathas.

Beet, cheese and walnut crumble