• Set the oven at 200C/gas mark 6.

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• Cut the swede into slices about as thick as a pound coin. It is easier and safer to do this by first cutting a slice from one side and using this to steady the swede as you cut.

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• Generously butter a baking dish or roasting tin.

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• Lay the slices of swede and onion in the dish, seasoning them with salt and black pepper and strewing a few sage and rosemary leaves as you go.

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• Ladle over the stock so that it just about covers the vegetables - a matter of five or so ladlefuls - then dot on the rest of the butter.

 

• Bake in the preheated oven for an hour or so, turning the swede in the stock from time to time, until the vegetables are tender enough to crush between your fingers.

 

• Serve as a side dish, with some of the juices spooned over.