Turnip and caper gratin with hazelnut crumb recipe
 Tender turnips keep this gratin light, while panko breadcrumbs add great crunch, and capers and Parmesan add a flavour boost of savoury deliciousness. butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan¼ whole nutmeg, grated, or ¼ tsp ground nutmeg2 tbsp baby capers, drained salt and freshly ground black pepperwilted greens, such as kale or chard, to serve butter, for greasing 4 turnips, peeled 400g/14oz floury potatoes (such as Maris Piper), peeled 2 round shallots 300ml/½pt double cream 300ml/½pt vegetable stock 2 garlic cloves, crushed 10 sage leaves, roughly chopped 75g/2½oz finely grated Parmesan ¼ whole nutmeg, grated, or ¼ tsp ground nutmeg 2 tbsp baby capers, drained salt and freshly ground black pepper wilted greens, such as kale or chard, to serve 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil 50g/1¾oz panko breadcrumbs 25g/1oz hazelnuts, roughly chopped 2 tbsp neutral oil, such as light olive oil Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50g/1¾oz Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden. Serve warm alongside wilted greens. Serve warm alongside wilted greens. Recipe tips Any leftovers can be kept covered in the fridge for up to three days and gently reheated in the oven.