Glazed whole roast swede

I saw this idea recently and thought what a beautiful way to celebrate the mighty swede.

You can glaze the swede with any combination but I like the sticky, fragrant flavours I have included here.

Serves 6

1 whole swede (500g)

12 whole cloves

2 fresh bay leaves

good-quality oil


50g muscovado or molasses sugar

20g grain mustard

1 tsp apple cider vinegar

salt and cracked pepper


Heat the oven to 180degC.

Wash the swede and pat dry.

Using a small, sharp knife, score the skin of the swede diagonally one way and then diagonally the other. You should go about 1cm deep with the cuts. The idea is that when it cooks the glaze will seep into the cuts as they open.

Press the cloves into the flesh of the swede. This requires a little effort.

Run enough oil over the swede and season lightly with salt and pepper. Get a large sheet of baking paper or foil and place the bay leaves in the middle.

Place the prepared swede on top and loosely seal the paper/foil around the swede.

Place in a baking dish and bake for 40-50 minutes or until the swede is well cooked.

To make the glaze

Mix the ingredients together and set aside.

Take cooked swede out of the oven and open the paper/foil.

Reduce the temperature to 130degC.

Brush the glaze over the swede and return to the oven for a further 20-30 minutes or until the swede is golden, sticky and caramelised.

Carve at the table and serve alongside your favourite roast or make it the star of the show with a simple green salad and punchy horseradish cream.


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