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Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30cm/8x12in roasting tin with butter. Use a mandoline or food processor attachment to slice the turnips, potatoes and shallots into 2mm slices, then transfer to a large mixing bowl.

2. Heat the cream, stock, garlic and sage in a saucepan until steaming, then season generously with salt and pepper. Remove from the heat and stir in 50²µ/1¾´Ç³ú Parmesan and the nutmeg. Pour the liquid over the vegetables, and add the baby capers to the bowl. Stir to combine.

3. Layer the creamy vegetables into the roasting tin and pour over any remaining liquid from the bowl. Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables (this releases the starch in the potatoes and helps the cream thicken). Return to the oven to cook without the kitchen foil for another 25 minutes, pressing down twice on the vegetables during this time.

4. Meanwhile, mix the breadcrumbs, hazelnuts, remaining Parmesan and oil together in a small bowl. Sprinkle over the gratin and return to the oven to cook for another 25–30 minutes until the vegetables are completely tender and the hazelnut topping is crispy and golden.

5. Serve warm alongside wilted greens.