Sorry for the news black-out, folks, I have been enjoying myself in sunny Dorset for a week, making the most of the local seafood restaurants and enjoying some of the best fish I've ever eaten - proper wild sea bass, spanking fresh mackerel and the most wonderful hand-dived scallops from Lyme Bay. Anyway, back to land-locked Oxford. The veg box had been delivered and I was immediately greeted with the strange 'Sputnik' vegetable, kohlrabi. A Facebook chat with my chum, Austen, about turnips (as you do) gave me the idea to use the kohlrabi. Simply halve some new potatoes (don't use Jersey Royals for this, they are too nice!) and chop your peeled kohlrabi into similar dimensions. Toss the pieces in a tablespoon of olive oil and some chopped garlic and season well. Put a couple of sprigs of thyme in a parchment-lined roating tin, and add the veg. Bake at 180C for half-an-hour. Now, pour over about 30 g or so of butter and return to the oven for a final 15 minutes - this adds a delicious rich nuttiness to the dish. Sprinkle with fresh parsley (I forgot!) and eat straight away. Any leftovers can be made into a Spanish egg tortilla. This is adapted from Riverford's 'butter baked turnips and potatoes'.