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A great vegetarian main course, and also good alongside roast chicken. The turnips add a nice, peppery touch, but you can leave them out to save work, if you prefer. Serves four.
400g loaf white sourdough
800ml full-fat milk
250ml double cream
2 rosemary stalks, plus 1½ tsp chopped rosemary leaves
1 large onion, peeled and quartered
¼ tsp grated nutmeg
8 medium eggs
Salt and white pepper
2 medium turnips, peeled and cut into 1cm slices
200g ricotta
90g parmesan, or vegetarian substitute, grated
20g chives, finely chopped
Olive oil, to finish
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1st Keep
 mtbutler
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