Method

• 1.
  Preheat the oven to 200°C. Add turnips to a saucepan of boiling salted water and boil for 8-10 minutes until just tender. Drain and pat dry with paper towel.
• 2.
  Place on a baking tray and bake for 5 minutes, then coat turnips in 2 tbs olive oil and roast for 30 minutes or until soft and golden.
• 3.
  For the reduction, place the sultanas, prunes, sugar, chilli, juices and 3/4 cup (180ml) water in a blender, and whiz until smooth. Transfer to a small heavy-based saucepan with clove and star anise, and bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes or until thickened.

• 4.
  Meanwhile, strip the leaves from the stalks of the turnip tops. Cut the leaves coarsely and slice the stalks thinly. Heat the remaining 1 tbs oil in a frypan over medium heat.
• 5.
  Add the turnip leaves and stalks and cook, stirring, for 2-3 minutes until just wilted. Add 1 tbs water, and cover and cook for a further 2-3 minutes until the tops have softened.
• 6.
  Place the cooked turnip tops in a serving bowl. Top with the roasted turnips and spoon over the reduction. Sprinkle with the sultanas, toasted almonds and pumpkin seeds and drizzle with extra olive oil to serve.