Two for the price of one!

[davegodfrey]

Also known as "Dave makes it up as he goes along". Which has pretty much always been my approach to cookery. Its why I'd like to think I'm not a bad cook, but I was terrible at chemistry practicals.

So I was going to do roast turnips, parsnips and a nice piece of slow roasted pork shoulder. However the oven's broken, and while it lights, it doesn't stay on unless you hold the gas down.

So we shall follow emergency protocol 7. Buy something else and throw everything into a wok and see what happens.

First make a variant on gominokouhai's apple sauce recipe:

Peel and chop two green apples. Fry quickly in some oil with ginger (I used ground ginger, but fresh would probably be better). Cover with water rather than cider, and add Kaffir Lime leaves. (And no sugar as I was using sweet green apples). Taste, and find that the lime leaves have had no effect that I can discern, but the ginger definitely does.

In a wok fry some spring onions, garlic, whatever herbs you feel like, and when they are soft add sliced tenderloin of pork. Fry a bit more and add some of the apple mixture, a large slosh of white wine vinegar, and finish cooking.

Parboil a chopped peeled turnip and parsnip, and then fry them together with some rosemary in a separate pan until caramelised to your liking.

Serve with Kale, and either a dry cider, or in my case a bottle of Bath Ales' Barnsey, a dark bitter.

Looks, frankly awful. Tastes rather good. 'Tis definitely how to make turnips acceptable to most people I think.