Swede dauphinoise

• can anchovy↗50g g

  in oil

• of the oil2 tbsp tbsp

  from the anchovies

• onion↗1

  thinly sliced

• large sprig thyme↗

  leaves picked

• large swede↗2
• pot double cream↗300ml ml
• fresh breadcrumb↗3 tbsp tbsp
• grated parmesan2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.

2. 2

   Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.

3. 3

   Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.