Use turnips the same way you would use a potato. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavour.

Such a useful fruit to have on hand its spongy flesh absorbs oils and flavour. Skins and seeds can be eaten but generally you cook /roast eggplant, try it with your favourite spices and herbs, it's hard to go wrong.