Some fresh turnips, all white, purple and green, caught my eye in the local Waitrose. I have never been the biggest fan of turnips beyond using them in a navarin of lamb but have discovered this most delicious recipe.

6-8 small turnips, peeled and cut into quarters
A big knob of butter
Pinch of sugar
2 tsp white wine vinegar
Salt and freshly ground black pepper

Place the turnips and butter in a saucepan and fry them gently for about five minutes until the turnips begin to colour.

Add the vinegar and cook for a few minute more. Season and add the sugar.

Add about 100ml of water to half cover the turnips and cook them gently for about 10 minutes with the lid not quite on. Move them around from time to time and test to see that they are soft. There should only be enough liquid remaining to form a sauce.