Turnip, olive and preserved lemon tagine

Turnip is a much underrated and underused vegetable, yet its slightly ‘radishy’ flavour and crisp texture lends itself to both raw and cooked dishes. Try grating it into slaws or pickles, combining with celeriac or potato to make an alternative mash, or slow cooking until melt-in-the-mouth tender. Don’t be put off by the long list of ingredients, this tagine is very much a bung-it-all-in-and-let-it-cook type of dish.