Turnips
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Season: Baby turnips are best in June and July; winter turnips, all year.
In early June, I love seeing the first young bunches of carrots, and the same goes for turnips – so pretty, about the size of golf balls, with deep-purple tinges to their creamy-white flesh and topped with frilly leaves. In winter, they're less tender and can be steamed and mashed to a purée with an equal amount of steamed potatoes, with the addition of a little cream and butter. I love them sliced wafer-thin in Cornish pasties and roasted as a vegetable.
To prepare turnips: use a potato peeler to peel it in precisely the same way as a potato, but slicing off the root end first with a knife. Then just cut the turnip into suitably sized chunks or slices.
To cook baby turnips: dice 1 lb (450 g) of peeled turnips into ¾ inch (2 cm) cubes. Steam them for 3 minutes, sprinkled with a little salt, then sauté in melted butter , tossing them around for about 10 minutes, until tender. This quantity of turnips will serve 4 people.
Serves 6-8Autumn Lamb Braised in Beaujolais
You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.
Serves 6Split Pea and Vegetable Soup
Yellow or green split peas will do for this deliciously thick and substantial soup.
Serves 8La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)
This is a traditional French farmhouse soup or potée that is really a sort of cross between a soup and a stew and makes a meal in itself. If you have a ridged griddle, it's nice to serve chargrilled French country bread or, failing that, some warm so
Serves 4Chicken in a Pot
A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.
Serves 4Roasted Roots with Herbs
This is a winner for entertaining, not least because all the vegetables can be cooked together with little or no attention.
