INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Cook the potatoes in a pan of boiling water until tender, then drain.
Cook the turnip in a separate pan of boiling water until tender, then
drain.
2 Slit the sausage skin and place the sausage meat in a bowl. Add the
breadcrumbs, egg and 1 tbsp plain flour, season and mix together. Shape the
mixture into two balls.
3 Heat 2 tbsp vegetable oil in an ovenproof frying pan. Add the meatballs
and cook quickly to brown all over, then transfer the pan to the oven and
continue cooking for a further 8-10 minutes, or until cooked through.
4 Fill a deep pan one third full with vegetable oil and heat. Cut the onion
into thick slices and separate out into rings. Dip the rings in milk, drain
and dust in the remaining flour to coat. Deep fry the onion rings until
golden and crisp. Drain on kitchen paper.
5 Use a potato peeler to whittle the carrot down to a thin baton. Cut thick
stalks out of the greens. Heat a little water in a large pan, add the
leaves and cook quickly until just wilted, then drain.
6 Mash the potatoes with butter until smooth then season. Place the drained
turnip in a food processor with the turmeric and blitz until smooth, then
season.
7 Using an ice-cream scoop, make small balls from the mashed potato and
then from the turnip mash. Pull leaves off the parsley and chop. Roll one
of the meatballs in chopped parsley and roll the other in paprika to coat.
8 Cover a large plate with the green leaves and season all over. Arrange
the mash balls in a triangle in the centre with the meatballs. Place the
onion rings around the edge and sit the carrot baton in the centre.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn with John Virgo
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

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