Clem’s brief this week was an emphatic “SWEDES AND TURNIPS! So, first to swede: totally delish in a potato dauphinoise or boulangère – just alternate thinly sliced swede with each potato layer. Now for turnips. A mixture of chunked turnip and potato is great as the roots component of a spicy saag aloo, but for today’s recipe we’ve gone with Ottolenghi, drawing on seasonal orange from the box as well as trusty spuds and garlic. Serve with couscous.