As the main ingredients came straight from the garden this dish was virtually free and fed all the crew and the volunteers that were on the allotment that day.
Ingredients
- 700 g potatoes
- 400 g baby turnip
- 75 g butter
- 750 ml (to 1l) stock
- salt and pepper
Method
- Wash and peel the potatoes.
- Wash and peel the turnips.
- Slice potatoes and turnips evenly.
- Rub the inside of the baking dish with butter - liberally.
- Put a layer of potatoes into the baking dish then a layer of turnip, continue until all the potatoes are used and the dish is full.
- Sprinkle the butter over the top layer.
- Pour in stock into the dish until it's just 1cm below the top of the dish.
- Cover with tinfoil and put into the oven - which in our case was a mud oven with a little door. You may prefer to use a conventional oven with a thermostat!
- Cook at 200°C for 35-45 minutes depending on your oven.
- Check occasionally to ensure that the liquid hasn't evaporated off. Add a little more if it has.
- Serve with green garden salad.
