The Organic Pantry

Smooth and scrumptious, this recipe makes a fine winter dish. Serves 2-3.
300 g swede, peeled and chopped
25 g soft brown sugar
15 g butter
15 ml spoon oil
Segments of 1 orange
Juice and zest of 2 further oranges
15 ml spoon Cointreau
Place the swede in a non-metallic dish and sprinkle with the sugar, cover and leave for 30 minutes. Heat the butter and oil in a frying pan, add the swede and cook for 5-6 minutes or until caramelised. Then add the juice and zest of the oranges along with the Cointreau, cover and cook for a further 15 minutes. Finally, add the orange segments and serve.
Ingredients
2 tbsp olive oil
1 swede, peeled
4 rosemary stalks
1 orange, juice only
½ orange, peeled and cut into segments
2 tbsp soft brown sugar
freshly ground black pepper, to season

Method
1. Bring a large pan of water to the boil.
2. Cut the swede into bite-sized chunks and boil for 7-8 minutes or until tender.
3. Drain the swede and allow to cool.
4. Skewer the swede onto the rosemary stalks, to make four skewers.
5. Heat the oil in a griddle pan over a medium heat.
6. Chargrill the skewers in the pan for 5-6 minutes.
7. Add the orange juice, orange wedges, and sugar to the pan and cook for a further few minutes or until the swede is golden.
8. Remove from the heat and transfer the swede skewers and orange wedges to serving plates.
9. Season with black pepper and serve.