Ingredients

1 swede
2 tsp honey
2 tsp grain mustard (heaped)
1 tbsp olive oil
salt & pepper to taste

Directions

Prepare the swede – peel, slice and cut into chips. Swede is tough, so you need a good sharp and heavy knife and a certain amount of determination! Gently simmer the swede chips for about 5–8 minutes in a large saucepan of salted water, until they just start to soften. The trick is to simmer very gently, with the water barely moving. You don’t want them to fall apart. Meanwhile, heat the oven to 200°C/400°F/GM 6. Drain the swede, and allow to stand for a minute so the water steams off. Transfer to a large roasting tin with the oil. You need plenty of space around the chips so they roast, rather than steam. Turn the chips to coat evenly with oil and roast for 30 minutes. Turn every 10 minutes with a spatula. Add the honey and mustard. Turn again to coat evenly. Cook for a further 10 minutes (so 40 minutes in total). Serve immediately, as a side dish or with dips as a snack.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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