Crispy Swede Roasties 

Ingredients:

1 large swede, washed, peeled and cut into very large chunks 

1 tbsp of sea salt plus extrA for par boiling the swede 

2 tbsps of olive oil 

2 cloves of garlic, peeled 

1 tsp of dried dill 

1/2 tsp of turmeric powder 

1 tsp of Aleppo red pepper flakes 

1/2 tsp of coriander powder 

1/2 tsp of cumin powder 

150g of old sourdough bread, crusts and all, cut into chunks 

 Method: 

1. Preheat the oven to 220 degrees. Put the swede chunks and salt in a large pan and cover with cold water. Bring to the boil and cook for 15 minutes, until just tend. 2. Drain the swede well and steam dry for a couple of minutes in the colander. Add the oil to a large roasting tin and out in the oven for 1 minute. Remove from the oven and carefully tip the swede chunks into the tin. Mix around to coat the chunks and roast for 25 minutes. Flip the chunks of swede to coat them with the oil and return to the oven for a further 20 minutes.

3. Meanwhile, in a food processor, whizz the remaining ingredients together to form a very rough crumb. Scatter all over the swede roasties and mix again so the crumbs can stick. Return to the oven for a final 10 minutes until the breadcrumbs are crisp and golden brown. Enjoy.