swede

Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu

Duck Ragu With Pappardelle & Swede

olive oil

duck

onion, finely chopped

fennel seeds

garlic

bay leaf

½ small pack parsley, leaves

thyme sprigs, leaves picked

milliliters red wine

tomato purée

plum tomatoes

stock

tsp red wine vinegar

tbsp raisins

pine nutsand parmesan, to serve

fresh pappardelle

swede(1 large or 2 small) peeled, then

Duck ragu with pappardelle & swede

Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.

Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.

Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.

When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.

This delicious, colourful mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles.  


Carrot and swede mash

carrots,

butter

tbsp crème fraîche

horseradish

salt and black pepper

'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

Neeps & tatties

8large baking potatoes, washed, peel

olive oilor sunflower

swede weighing about 675 grams/11⁄2lb, peeled and roughly chopped

butter,

The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.

Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.

To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

Ham hock and winter vegetable soup

Ltr Water

Bacon hock, or ham (Main)

Celery stalks, finely sliced

Carrots, medium sized, grated

Leeks,

Swede, grated

Tbsp Pesto,

Tbsp Fresh parsley, chopped

Bread, toasted, grainy

Place the bacon bone in a large saucepan and cover with at least 2 litres of the water. Simmer covered for 1½ hours.

Remove the bone and meat and set aside to cool. Add the remaining water to the saucepan and bring to a boil.

Add the soup mix and simmer for 40 minutes, then add the sliced and grated vegetables. Simmer for a further 15 minutes.

Meanwhile, remove any meat form the bone and dice. Return to the soup and heat through.

Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley.

Slow Cooked Beef Stew

vegetable oil

steak

flour

onions

garlic cloves

red currant jelly

red wine

carrots

parsnips

potatoes

celery sticks

beef stock

tomato puree

Worcestershire sauce

bay leaves

dark brown sugar

salt

black pepper

cornflour

potato

bread

Preheat the oven to 160°C/Fan 140°C/325°F/Gas mark 3.

Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until browned all over in batches - set aside. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes, scraping off the residue from the base of the pan.

Return the beef to the pan and add the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

If you prefer a thicker gravy, mix 2 tbsp of cornflour with 2 tbsp of cold water and add a couple of tbsp of the gravy.  Now add to the stew and mix through.  Serve with buttery mash and some freshly cut crusty bread.  Enjoy!

A total Welsh classic, this traditional dish reminds Michael of his grandmother’s homely cooking. The ingredients are minimal, so it’s worth giving a bit of love to prepping each veg to the perfect size so it’s a pleasure to eat. To really bolster the flavours and let them develop, try making this the day before you need it.

Michael Sheen's traditional Welsh cawl

onion

lamb

kg swede

Maris Piper potatoes

leeks

Caerphilly cheese

Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. This is designed to be a low cost recipe.

Vegetarian Lancashire hotpot

onions, finely chopped

½ swede (about 350 grams/12 ounces), peeled and chopped

milliliters/1⅓ pint–1 litre/1¾ pints vegetable stock,

pearl barley

thyme, leaves only

900 grams/2lb potatoes,

Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast or Sunday lunch

Roast vegetable tray

tbsp oil

parsnips, ends trimmed

swede,

Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.

Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

With lamb, root veggies and leafy cabbage greens, this traditional Welsh soup is hearty and healthy.

Welsh cawl

kg lamb neck

g swede

parsnip

leek

fennel

celery

cabbage kale

Enjoy a traditional Scottish meal of mince and tatties – it's perfect for any Burns Night dinner or when you simply fancy something comforting

Mince and tatties

onion,

beef mince (20% fat)

carrot,

herbs

tbsp gravy granules

beef stock cube

tsp cornflour

unsalted butter

green veg, to serve

Heat the oil in a large pan and cook the onion over a medium heat for 6-8 mins or until translucent. Turn up the heat and add the mince, breaking up with a wooden spoon and browning all over for 8-10 mins. Spoon away any excess fat.

Stir in the carrot, mixed herbs and gravy granules, then crumble in the stock cube with lots of black pepper. Cook for 2 mins, stirring well. Measure out 300ml of just-boiled water and use 1 tbsp to mix with the cornflour to create a paste. Stir the paste into the mince and cook for 1 min, then pour in the remaining water and bring back to the boil. Simmer over a low heat for 15-20 mins, stirring occasionally, until the mince is tender and sauce has thickened. Season well.

Meanwhile, peel and chop the potatoes into 3cm chunks. Add to a large pan and cover with cold water. Bring to the boil then cook for 10 mins until tender. Drain well in a colander, then allow to steam-dry for a few minutes before returning to the pan. Mash with the butter and plenty of seasoning. Serve the tatties with the mince and green veg.

This tasty casserole uses economical chuck steak which benefits your purse as much as it does the long, slow cooking this recipe requires. Plenty of veggies make this a wonderful winter's one-pot meal.

Simple beef and vegetable casserole recipe

tbs vegetable oil

1kg beef chuck steak, cubed

tbs plain flour

carrots, chopped into chunks

celery,

brown onion, sliced

swede, diced

tomatoes

water

thyme

oregano

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6042572394001&=domain=kidspot

5348771529001-6042572394001

Enjoy a traditional Scottish meal of haggis, neeps and tatties – it's perfect for any Burns Night dinner or simply when you fancy something comforting

Haggis, neeps & tatties

haggis

milk

Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.

Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.

Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher – you don’t want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.

Top 12 swede recipes from across the web

The most viewed swede recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Duck Ragu With Pappardelle & Swede

Carrot and swede mash

Neeps & tatties

Ham hock and winter vegetable soup

Slow Cooked Beef Stew

Michael Sheen's traditional Welsh c...

Vegetarian Lancashire hotpot

Roast vegetable tray

Welsh cawl

Mince and tatties

Simple beef and vegetable casserole...

Haggis, neeps & tatties

Top 12 swede recipes from across the web

The most viewed swede recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck Ragu With Pappardelle & Swede

Carrot and swede mash

Neeps & tatties

Ham hock and winter vegetable soup

Slow Cooked Beef Stew

Michael Sheen's traditional Welsh c...

Vegetarian Lancashire hotpot

Roast vegetable tray

Welsh cawl

Mince and tatties

Simple beef and vegetable casserole...

Haggis, neeps & tatties

The most viewed swede recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine