This is lovely with a roast or reheated next day in a frying pan and topped with grilled smoked bacon. For 6–8 people, peel and chop 1 large carrot and 1 swede, and put in a large pot with a tablespoon of fresh rosemary. Bring to the boil, add a little salt and cook until you can almost insert a knife through the swede. Add ½ savoy cabbage, thinly sliced, and cook for 5 minutes more. Strain and pulse in a food processor with 4 tablespoons extra-virgin olive oil or 80 g butter to a coarse texture. Taste and season.