The secret ingredient

“In an old recipe book, which used to be used for school cookery lessons, I came across a recipe for baked turnip,” says an Arbroath reader.

“Among the instructions, which involve par-boiling the turnip and then cutting it

into thin slices into a pie dish, a teacup of milk is to be poured over and then some grated cheese and breadcrumbs added on top. The dish is then baked in the oven for half an hour.

“The recipe writer adds that a little ground ginger improves the flavour of mashed turnips and corrects the flatulent properties of this esculent – always good to know!”

The first cover of The Beano Comic in 1938. Read more at the top of the column.