This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for four. Slideshow: More British Food Recipes
In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes. Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes. Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.
Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.
Pair with a ripe, full-bodied white such as Viognier or Chardonnay.