This comforting side dish pairs seasonal turnip with that autumn mainstay pumpkin to great effect
• 1 garlic clove, peeled
• 1 medium turnip, peeled and halved
• Zest and juice of one orange
• 1 tbsp honey
• 1 tbsp olive oil
• 1 small pumpkin, peeled, seeds removed and chopped into chunks
• 4 bay leaves
• 150g soft goat’s cheese
1. Preheat the oven to 180°C/160ºC fan/gas 4.
2. Cut the garlic clove in half, then rub the inside of an oven-proof dish with one half, keeping the other.
3. Parboil the turnip and, once softened slightly, drain and put to one side.
4. Make an orange glaze by mixing together the orange zest and juice with the honey and oil.
5. Put the turnip and pumpkin into the oven dish, and then pour the orange glaze over the top, mixing the vegetables until completely coated.
6. Add in the remaining half of garlic, scatter over the bay leaves and add a pinch of salt.
7. Put the dish into the oven for 25 minutes, or until the vegetables look roasted and ready. Remove from the oven, crumble the goat’s cheese over the top, then let it melt a little before serving.
Recipe and imagery courtesy of www.loveyourgreens.com
Tanners’ Tiffany Vernon recommends two tipples to pair with our earthy autumn dish
For this scrumptious vegetarian dish we need a white that’s full-bodied and concentrated to match up to the flavoursome ingredients. Both of my top picks happen to be French, but from different regions and very different styles.
The first is Touraine Sauvignon Blanc, Les Silex, Trotignon (£10.95), which has everything a traditional Sauvignon Blanc should have: gooseberries, citrus and grassy notes combined with an elegant freshness and minerality.
Les Silex is slightly different, however, in that it has a twist of ripe tropical fruit and a subtle honeyed character, too, making it the ideal match to this recipe. Philippe Trotignon is the fourth generation of his family to be a winemaker at this estate and he is now aided among the vines by his wife Véronique. If you generally prefer a Marlborough Sauvignon Blanc, Les Silex is a very good French alternative.
Secondly, Southern French beauty Château Lancyre Blanc, La Rouviere, Coteaux du Languedoc (£13.50) is gorgeously aromatic, as it oozes honeysuckle, peach and mango entwined with a lemony freshness.
The palate does not disappoint either, giving these flavours oomph and texture that makes for a perfect match with the earthy turnip element of the dish.
Lancyre Blanc is a blend of 80 percent Roussanne, 10 percent Viognier and 10 percent Marsanne, which are traditional grape varieties in this area of France and are in fact white grapes that are permitted in red Châteauneuf-du-Pape wine (in small quantities)!
• Tanners Wine Merchants have branches throughout the Welsh Borders, in Chester, Shrewsbury, Hereford, Bridgnorth and Welshpool. Tel: 01743 234500. www.tanners-wines.co.uk
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