Archive of BBC Food Recipes

Cured spiced turnip and swede

Prep time over 2 hours
Cook time over 2 hours
Serves 4
From Kew on a Plate
Curing turnips and swede in a salt and spice mixture creates a few small miracles. It extracts the water, which changes both the texture and the flavour; and it creates an extraordinary canvas of sour, sweet, acidity and spice.


  1. In a large bowl, mix the turnips and swede with the juniper berries, cloves, mace, salt, sugar and cayenne. Cover and set aside for 3 hours for the vegetable juices to release and exchange flavours.

  2. In a large sauté pan or frying pan over a high heat, sweeten the turnips and swede in the duck fat. Lower the heat to medium and cook for 5 minutes, stirring occasionally. The vegetables should be slightly soft but still have a little bite. Stir in the vinegar and gin, taste and season if required.

  3. Serve immediately or store in an airtight container in the fridge for up to two weeks.


  • 450g/14oz turnips, peeled and thinly sliced
  • 200g/7oz swede, peeled and thinly sliced
  • 6 juniper berries, ground to a powder
  • 2 cloves, ground to a powder
  • grating of mace
  • 1 heaped tsp sea salt
  • pinch caster sugar
  • pinch cayenne pepper
  • 3 tbsp duck fat
  • 1½ tbsp Chardonnay vinegar
  • 1 tbsp gin

Shopping List

Cured spiced turnip and swede

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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