By Anthony Demetre
Like most chefs, I am always experimenting with combinations of flavours. Here I put together the earthiness of turnips, the sweetness of prunes and the richness of Armagnac to produce a gratin that makes the most perfect partner for game.
Well ahead, put the prunes to soak in the Armagnac.
Mix the milk, cream, thyme and tarragon in a heavy-based pan and bring to the boil. Immediately take of the heat and leave to cool.
Preheat the oven to 150°C/gas 2.
Peel the turnips, slice them thinly and blanc