As spring approaches, there is almost a daily increasing selection of ‘greens’ available at the market so I decided that it was time to experiment and expand my repertoire beyond the odd serving of butter-sautéed leaves. Last weekend I spotted bouquets of turnip tops, complete with their delicate yellow flowers that were simply crying out loud to be popped into the basket. I since discovered that they are a rich source of all important calcium but, this didn’t seem to register with either my husband or son who both appeared more concerned about the size of the bundle.


With their overt citrusy notes, turnip tops need to be balanced with rich, warm flavours so they are ideal candidates for my fall back buttery stir-fry but, with a couple of extra’s too: Rinse the leaves under cold water, drain and pat them dry before shredding with a sharp knife. Melt a large knob of butter in a frying pan; add a sprinkle of cumin seeds and fennel seeds and cook for a minute or so or until they begin to ‘pop’ and release their earthy aroma. Add the shredded leaves and toss them around the pan until they have wilted and are tender. Season with sea salt and black pepper then serve on warmed plates, and are a perfect accompaniment to balance a rich Chicken, Mushroom and Chorizo Pie, the recipe for which I will post very soon…