• 1 fillet of pork
• 6 tablespoons water
• salt and freshly ground black pepper
• 18-24 small turnips
• 4 tablespoons butter
• fat from pork
• 2 tablespoons sugar
• ¼ pint beef stock flavoured with 1-2 tablespoons tomato concentrate

Have butcher trim and tie a fillet of pork. Put it in a casserole with water, and season to taste with salt and freshly ground black pepper. Cook uncovered in a moderately hot oven (400°-M5) for 30 minutes, or until meat is nicely browned.

Blanch turnips in boiling water for 10 minutes; drain. Sauté turnips in a large thick-bottomed casserole with butter and a little fat from the roast. Sprinkle with sugar; season to taste with salt and freshly ground black pepper; simmer, shaking pan from time to time, until turnips are glazed.

When pork is three-quarters cooked: skim excess fat; surround with glazed turnips; moisten with tomato-flavoured stock; cover pan and simmer in a slow oven (325°-M2) until pork is tender, turning meat from time to time.