Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil
  • 50g butter
  • 12 button onions or shallots
  • 100ml chicken stock
  • 75g Seville orange marmalade
  • 8baby turnips , scrubbed (no need to peel)
  • 100ml double cream
  • ½ tsp chopped rosemary leaves

Instruction

  • Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.
  • Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.
  • Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.