Baked Cavanbert, cider roasted turnips, Black Forest ham

Serves: 2
Course: Side Dish
Cooking Time: 1 hr 0 mins
  • 1 small turnip
  • 1tbs butter
  • 200ml cider
  • ½tbs golden brown sugar
  • 1 stick of cinnamon
  • A spring of thyme
  • Salt and black pepper
  • 1 Cavanbert cheese (200g) – if it’s a little larger it doesn’t matter.
  • A drizzle of maple syrup
  • 4 slices smoked ham (I like Black Forest ham)

1 Set the oven to 180 degrees.

2 Peel and dice the turnip into 1cm dice, as best you can. It will be a little bit tricky but use your best knife and take your time.

3 Put the turnips in a nice shallow oven-to-table casserole dish and add the butter, cider, sugar, cinnamon, thyme, salt and pepper.

4 Put in the oven for 40 minutes, turning once or twice, until the turnips are tender (leave them in longer if they are still hard).

5 Unwrap the cheese and place it in the centre of the turnips. Drizzle everything with a little maple syrup and put back in the oven for a further 10 minutes to warm through.

6 To serve, artfully drape the ham over the cheese. Place in the centre of the table and help yourself.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford