Turnip, cheddar and quince rose

Method

1. Put the turnip slices in a bowl and cover with boiling water from the kettle. Leave to soften for 10 minutes. Line the crumpet/egg ring with a piece of baking paper that comes up and over the edges of the ring, then sit it on a baking tray. In a small bowl, whisk together the egg, crème fraîche and cheese. Season with salt and pepper, add half the thyme and set aside.
2. Heat the oven to 160°C fan/gas 4. Drain the turnip slices, season with a pinch of salt, then lay them out in a line, with each half overlapping the previous slice. Thinly spread the quince paste over the length of the slices. Pour the egg mixture into the lined ring. Slowly roll up the slices of turnip to create a cylinder shape. This can be a bit fiddly, but it’s fine if you take it slow – just try to start the roll as tight as possible.
3. Sit the roll on its flat end in the egg mixture – it should slightly unfurl and create a rose shape. Scatter over the remaining thyme, then bake for 20-25 minutes until set and a light golden brown.