I've been a bit behind on my veg box eating and with the gluttony of Christmas, have mostly been buying and eating "extras". This means, I've been working my way through a backlog of swedes. I like swede, so it's not a problem, but just mashing or roasting is a bit dull, so here are two of this weeks recipes featuring the great and never ending swede!

Brussels as peas?! Never!
Plaice on a Bed of Giant Mushy "Peas" and Swede Chips
(Please excuse the decline in photo quality)

A couple of plaice fillets
Leftover Christmas Brussels sprouts
Leftover Chrimbob streaky bacon
One or two persistent swedes
Knob of butter
Splash of milk
Rosemary salt
A dusting of flour

  1. Preheat your oven to high, I wont stick my swedes in anything less than a 7. Peel your swedes and cut them into chips. Give them an oily coating and a generous covering of rosemary salt and stick the little beauties in the oven for 30 minutes or so until they start looking like cooked chips.
  2. Boil the Brussels in salted water until tender. Drain, add the knob of butter, splash of milk and seasoning and mash them giant "peas" up a bit. Keep warm.
  3. In a frying pan, fry off the bacon to taste. Remove and pop in with the sprouts.
  4. Dust and season the plaice fillets, ad some butter to the bacon fat and fry off your fillets.
  5. Assemble and consume!

Spiced Swede Fritters with Ginger Curly Kale

More swede! (I used about 1 and a half medium sized globes)
60g gluten free flour
1 egg
100mls natural yoghurt
1 chili, deseeded and chopped finely
2 tsp garam masala
1 tsp turmeric
1 tsp paprika
1 onion, diced
handful of chopped, fresh coriander
couple of handfuls of curly kale, chopped
1 generous inch of fresh ginger, diced really small
3 cloves black garlic, chopped small

For the dip:
Spring onion
Drizzle of honey

  1. Peel and cube the swede and boil in salted water until tender. Should take 15-20 minutes or so.
  2. In a bowl, mix together the flour, egg and yoghurt until it forms a thick batter. Stir in the spices, chili, half the onion, coriander and any seasoning until thoroughly incorporated.
  3. Drain and roughly mash the swede and stir into the batter mix.
  4. Heat some oil in a large frying pan and dollop a spoonful of batter mix into the pan and flatten, repeat as space allows.
  5. Whilst you're cooking your fritters, heat a little olive oil in a saucepan and add the rest of the onion and the ginger and fry off. Once softened and a colour change begins, add the black garlic and kale and saute until the curly kale is vibrant green.
  6. To serve, chop up some cucumber and spring onion, smother in honey and mix. Drizzle a little honey on the top of the dip.
  7. Eat it, savour it, don't miss the meat. Bloomin' loverly.


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