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SALT-BAKED TURNIP WITH EGG YOLK AND PORK LARDO

Once Britain’s staple vegetable (until potatoes came along and took its crown), turnip has lost popularity in modern times, but it deserves a resurgence for its versatility and because it is a great source of vitamin C. Baby turnips have a sweet, delicate taste, while larger ones are stronger and more peppery, but even the more mature roots can burst with flavour when cooked in salt dough. This recipe makes a lot of lardo, but it can be frozen once cured. It needs almost 2 weeks to cure, so make it well ahead ready to use or store it in the freezer until you need it.

SERVES 4, AS A STARTER

Pork lardo

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp ground allspice

1 tsp juniper berries

55g coarse sea salt

30g sugar

1kg pork back fat

Slow-cooked egg yolk

4 eggs

Salt-baked turnip

300g coarse salt

500g plain flour, plus extra for dusting

4 large white turnips

Turnip broth

2kg large white turnips, juiced

200ml double cream

50g unsalted butter

2 tsp xanthan gum

juice of 1 lemon

salt, for seasoning

turnip tops and cornflowers, to serve

For the pork lardo, finely grind the spices in a blender or pestle and mortar. Add the salt and sugar and pulse or grind to combine. Rub the spice mix over the pork fat. Wrap the pork fat tightly in cling film and chill for 11 days. Remove the fat from the cling film and brush off the spices. Place it on a wire rack set over a tray and chill, uncovered, for a further 2 days until dry to the touch.

When you are ready to cook the whole recipe, preheat the oven to 140°C/120°C Fan/Gas Mark 1. In a Pyrex dish or high-sided oven tray, cover the eggs with water and bake for 2 hours. Chill in a bowl of iced water to stop them cooking further. Once cool enough to handle, crack the eggs, remove the yolks and leave to one side. Discard the white.

For the salt-baked turnip, increase the oven temperature to 200°C/180°C Fan/Gas Mark 6. In a large mixing bowl, combine the salt, flour and enough cold water to form a dense dough (about 300ml). Dust a work surface with flour and roll out the dough to a thickness of 1cm. Wrap the turnips in the salt dough, covering them completely. Place on a baking sheet lined with baking parchment and bake for 25–30 minutes. Allow to cool to room temperature in the dough, then break open. Peel and grate the turnips into a bowl and leave to one side.

Put the turnip juice in a medium saucepan over a medium–high heat and bring to the boil. Remove from the heat, strain through a fine sieve to remove the scum that rises to the top and return the juice to a clean pan, on the heat. Stir in the cream and butter, add the xanthan gum and blitz using a hand-held blender. Season with salt and lemon juice. Remove from the heat and warm through before serving.

Cut 12 thin slices of lardo straight from the fridge. Warm the grated turnip and divide it among bowls. Sit an egg yolk on the turnip and top each with 3 slices of lardo. Finish with turnip tops and cornflowers and serve the broth hot on the side.