Back in 1995 Michael and I, along with a ‘diverse’ group of people, headed to Cornwall to celebrate Christmas. It was kind of odd, because on the south coast where we were staying it was balmy, whereas on the west coast it was snowing. We came across a field of turnips where they had literally been frozen out of the ground, squeezed up and out by the frozen dirt. We picked so many and then had to come up with things to do with them — this was the best and easiest option and it went with our roast duck superbly. Turnips have a delicate, peppery flavour. Swedes, with which they are sometimes likened, are a hybrid between a turnip and a cabbage — bet you didn’t know that! You can roast an assortment of root vegetables in the following way. Use ‘hard’ herbs such as rosemary, sage, oregano or thyme.