This combination has always been favoured in Cornwall, where mutton and turnips are also a traditional filling for pasties.
This recipe, from a manor house in south Cornwall, has two special additional flavours, mild curry and orange. The flavours of orange and young turnips are particularly good together.
Trim all the skin and fat from the lamb and cut the meat into
Peel the turnips and cut in ½ inch (l cm) pieces, sprinkle with the orange zest and pour the juice over them. Leave for 5 minutes. Put a layer of lamb in a pie dish, then a layer of turnips and alternate until all is used. Pour in the stock, cover with foil and
Remove the pie dish from the oven and allow to cool to blood heat before putting on the crust.
Decorate with pastry leaves and a rose. Brush with the beaten egg yolk.
©1980 The Estate of Elizabeth Ayrton