Ideal for the winter stews and cassoroles, mashed or chopped with butter and pepper! Underneath a Swede’s purple-cream skin is an orange coloured flesh that has a mustardy flavour. A good source of Vitamin C and potassium.

*Another winner of a recipe to try! *

Indian Spiced Swede Cakes

These lovely spiced cakes are perfect for a light lunch served with salad, or as a starter or a party nibble. Makes about 12‐15 cakes

* 1 swede, peeled and chopped
* 1 red onion, finely chopped
* 75g butter
* 2 garlic cloves, peeled and minced
* 1 tsp ground cumin
* 2 tsp mustard seeds
* 1 tsp ground ginger
* 1 tsp turmeric
* A pinch of chilli powder
* 200g breadcrumbs
* Olive or sunflower oil for frying

Cook the swede in simmering, salted water for 20 minutes or until soft.

While it cooks, slowly fry the onions in 2 tbsp of the butter, until soft and caramelized – this will take about 20 minutes. Towards the end of cooking, add the spices and garlic and cook for a few minutes more.

Drain the swede in a sieve, let it sit and steam for a moment, then toss it and the remaining butter in the pan with the onion and spices.

Mash until smooth. Season with salt and plenty of black pepper. Then form into golf ball‐sized nuggets.

Add a pinch of salt and pepper to your breadcrumbs and spread into a dish. One by one, roll the balls into the breadcrumbs to coat, gently pressing the balls into flat little cakes.

Drizzle enough oil in a frying pan to form a 1cm layer. Heat until quite hot and carefully add each cake. Cook until golden on each side, about 3 minutes. Make sure the sides of the cakes get browned as well. Serve warm with lime wedges and natural yogurt flecked with finely chopped fresh mint and garlic.