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Turnip, leek & bacon cake


  • Preheat oven to 160°-180°C fan forced (180°-200°C normal). 
  • Heat a little oil with a dollop of butter in a heavy-bottomed pan (that can go into the oven) and gently sauté the bacon, onion and leeks until very tender. Remove and wipe out the pan. 
  • Add a little fresh oil to the pan and arrange a layer of turnip slices on top. Season, scatter with cheese and top with half of the leek mixture, spreading it out to the edges.
  • Then top with more turnip, season, scatter with more cheese and drizzle with a little cream. Cover with kitchen foil, crimp around the edges and cook in the oven for about 1 hour until tender, removing the foil after 45 mins. 
  • When ready, remove the pan from the oven and set aside for 5 mins, before turning out onto a plate and cutting into wedges. 
  • Serve as a light meal with a salad or as an accompaniment to any meat dish.


  • olive oil
  • softened butter
  • 4 rindless bacon rashers, diced
  • 1 large onion, finely sliced
  • 2 leeks, well cleaned & finely sliced
  • 1½ kg turnips, peeled & very finely sliced
  • sea salt & freshly ground pepper
  • grated tasty cheese
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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