My wife's aunt has the most wonderful garden, where she dotes on all sorts of unusual vegetables, some of which might even be considered old-fashioned; kohlrabi, sorrel and turnips for instance.

We had a couple of her turnips in hand and my wife decided to turn them into a remoulade. As she peeled and grated the turnips, I whisked together the mayonnaise. Of course a jar of mayo would make things quick and easy, but homemade acts like a painter's canvas, allowing other flavours to shine through.

Turnips are related to radishes and share a distinctive, slightly hot character, which, as a salad, makes the perfect partner to roast beef and a welcome change from celeriac remoulade, especially with its brilliant white colour.

If you like radishes, you'll love this.

Turnip Remoulade
(serves 4)

2 turnips, peeled and grated
1 cup mayonnaise, include at least 1 heaped teaspoon Dijon mustard
4 tablespoons finely chopped parsley
2 tablespoons salted capers, soaked and drained
salt and fresh ground pepper

In a bowl place the grated turnip, mayonnaise, parsley and capers. Mix well, taste, and add salt and pepper as required.