This week Martin Bosley has some tips to make the most of the humble and economical vegetable, the swede! Far from being a dull often overlooked addition to meals, it can be transformed into a flavourful side dish that goes perfectly with mains that have rich braised juices. Martin shares his recipe for swede gratin, a dish that can also be made with celeriac. You can find out how to make the gratin here.
17 Mar 2023
