We take the humble breadcrumb-and-cheese topped baked gratin and give it an earthy autumnal twist. Turnips are really cheap and they are surprisingly delicious and add the best texture ever once cooked. We also love them in soups and stews, but this pear and turnip gratin is must for meat-free Monday this week.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
2 tbsp olive oil
1 onion, peeled and chopped
500g turnips, peeled and sliced ±3 mm thick
3 pears, sliced ±5 mm thick
200g cheddar, grated
Salt and black pepper
200 ml vegetable stock

METHOD
1. Preheat oven to 180°C.
2. Heat the oil in an ovenproof pan over medium heat. Fry the onion for 5 minutes, until soft. Remove from the heat. Remove the onions from the pan.
3. Layer the turnips and pears in the pan, sprinkling onions and cheese in-between. Season. Pour the stock over.
4. Bake for 40–45 minutes, until cooked through and golden brown. Serve immediately.