GLAZED WHOLE ROAST SWEDE

I saw this idea recently and thought what a beautiful way to celebrate the mighty swede. You could glaze the swede with any combination really but I like the sticky, fragrant flavours I have included.

Serves 6

Ingredients

1 whole swede (500g)

12 whole cloves

2 fresh bay leaves

Good quality oil

Glaze

50g muscovado or molasses sugar

20g grain mustard

1 tsp apple cider vinegar

Salt and cracked pepper

Method

Preheat the oven 180C

Wash the swede and pat dry.

Using a sharp small knife, score the skin of the swede diagonally one way and then diagonally the other.  You are wanting to go about 1 cm deep with the cuts.  The idea is when it cooks the glaze will seep into the cuts as they open when cooking.

Press the cloves into the flesh of the swede.  This requires a little effort.

Run enough oil over the swede and season lightly with salt and pepper.  Get a large sheet of baking paper or foil and place the bay leaves in the middle.  Place the prepared swede on top and loosely seal the paper/foil around the swede.  Place onto a baking dish and bake for 40 -50 minutes or until the swede is well cooked.

To make the glaze, mix all the ingredients together and set aside.

Remove from the oven and remove the paper.  Reduce the temperature of the oven to 130C.

Brush the glaze over the whole swede and return to the oven for a further 20-30 minutes or until the swede is golden,sticky and caramelised.

Carve at the table and serve alongside your favourite roast or make it the star of the show with a simple green salad and punchy horseradish cream.