Turnip, bacon and Gruyère gratin

Begin by frying the bacon cubes in a pan with the butter until crispy. Drain and set aside

Using a mandoline or a sharp knife, slice the turnips into discs roughly 3mm thick

Place the turnips into a small saucepan with the cream, milk and a pinch of salt and pepper. Bring to a gentle simmer and cook for 3-4 minutes. Drain, reserving the liquid, and set aside. Pour the liquid back into the pan and simmer until slightly reduced and thickened

Preheat the oven to 180°C/gas mark 4

Neatly layer the turnip discs into a 20cm ovenproof dish, adding a sprinkle of bacon in between each layer

Pour over the milk and cream, then cover with the grated cheese

Bake in the oven for 25–35 minutes until golden and bubling and serve