TURNIP TOP & GOAT’S CHEESE FRITTATA

SERVES 1 PREP 5 MINS COOK 5 MINS

1-2 tbsp olive oil washed tops from 1 Japanese turnip, torn into bits a couple of slices of garlic (optional) 3 eggs, whisked with a fork with salt and pepper and 1 tbsp water 40g goat’s curd or similar soft cheese 1 Preheat a grill. 2 Heat oil in an omelette pan or similar. Add turnip tops to wilt with garlic, if using.

3 With the heat up really high, add eggs all at once, using the back of your fork to keep them moving around on the base of the pan, so they don’t just cook at the base. Once eggs are about half cooked, stop stirring and dollop on goat’s cheese in about 5 spoonfuls while allowing base to set.

4 Transfer pan under a hot grill to finish. Serve immediately, or even at room temperature as part of an antipasto.

TIP European turnips are more bitter and need blanching in hot water before being fried.