Serves 8
4 small turnips, quartered
200 g baby carrots
4 mini cauliflowers
200 g pack baby fennel
175 g pack baby leeks
4 mini Savoy cabbages
200 g sugar snap peas, trimmed
Zest and juice
of 1 orange
40 g butter
2 tablespoons honey
1 tablespoon thyme leaves
Salt and freshly ground black
Pepper

The vegetables can be either steamed or boiled. To steam them, arrange the turnips, carrots, cauliflower and fennel in one tier of a steamer, with the leeks and cabbages in another. Sprinkle with salt and steam for 10 minutes, then add the sugar snap peas to the upper tier and steam for a further 5 minutes. Alternatively, bring two large pans of salted water to the boil. Cook the turnips, carrots and cauliflower in one pan for 6-8 minutes or until tender. Cook the cabbages in the other pan for 2 minutes, then add the leeks, sugar snap peas and fennel and cook for a further 3-4 minutes. While the vegetables are cooking, heat the orange zest and juice together with the butter, honey, thyme and seasoning. Let the mixture bubble rapidly for about 3 minutes until reduced to a slightly syrupy glaze. Drain all the vegetables. Transfer them to a warmed serving dish, and cut the mini cauliflowers and cabbages in half. Pour the glaze over the vegetables and serve them immediately.

APRIL 2004
RECIPE TAMSIN BURNETT-HALL
STYLING LUCY ELWORTHY
PHOTOGRAPHS BILL KINGSTON