I hope you are enjoying university and are ready for some really exciting cooking! In terms of British produce it is a wonderful time of year. Although the vibrant summer berries, aromatic herbs and succulent peas have finished there is still a bounty of produce around. Brassicas, apples and root vegetables abound. There are some wonderful things you can do with these tough winter staples.
Swede is a particularly fine vegetable. You can use it in stews, soups or a hearty root vegetable curry. Just chop into chunks and cook until it is soft. The distinct sweet flavour will lift what may have otherwise been a plain, unexciting dish. But I have given a recipe for one of my favourites, swede, potato and carrot mash. It is deliciously sweet and makes an excellent accompaniment to meat or vegetarian sausages.
Swede, potato and carrot mash
100g swede, peeled (prepared weight)
100g potato, peeled (prepared weight)
50g carrot, peeled (prepared weight)
Small knob of butter or margarine
2-3 tablespoons milk
Cut the swede, potato and carrot into medium sized chunks. Place them into a pan and add around 1 inch of water. Bring to the boil and cook for around 20 minutes, or until the vegetables are soft. Drain the vegetables. Add the butter or margarine and 2 tablespoons of milk. Mash the vegetables until they are completely smooth, adding another tablespoon of milk if the mash is too thick.