Tom Kerridge cooks a turnip gratin as part of his food revival dish on Food and Drink.

Tom says: “This rich side dish is similar to potato dauphinoise – turnips and potatoes are layered up with double cream and garlic and baked.”

The ingredients are: 600ml double cream, 600g floury potatoes, such as Maris Piper, peeled, sliced into 2mm-thick slices using a mandoline, 600g large turnips, sliced into 2mm-thick slices using a mandoline and 3 garlic cloves, grated.