As the sun shine over the top of the trees at Epicurean Harvest, in the Blue Mountains, I watched the Erika, Hayden and the team cut the tops of the turnips off. Then the idea hit me…
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
speck or bacon
a bunch of turnip leaves bricking into bite size pieces
a small handful of baby kale
salt and pepper
a small handful of carrot top leaves
Heat a frying pan on a medium heat.
Add the diced speck. Cook until it turns golden and gets a nice brown colour to it, at this point add the garlic and some olive oil. Heat until the garlic becomes aromatic, add the turnip leaves, baby kale, and toss until it just wilts.
Remove from heat and season
Arrange in a bowl and garnish with carrot top leaves and chick weeds.
Sarah’s tips & tricks
You can use a spicy sausage and add some almonds too.