Turnips Caramelised with Butter and Wine

Riverford Cook Anna learnt this indulgent method for cooking turnips while working at Chez Panisse, the restaurant in California which inspired Guy to open the Riverford Field Kitchen. There they use dessert wine in the recipe for extra floral sweetness. The recipe works best with baby turnips cut into quarters, although medium-sized ones also work well (avoid big, tired-looking ones). Caramelised turnips are a great match for roast lamb and duck.