Thomasina Miers’ recipe for root gratin with anchovy cream and breadcrumbs | Food

Although most of us love a spud, how many of us swear allegiance to the tarnished, orange flesh of a swede, the creamy, nutty delights of a parsnip or the bright, white celeriac with its mass of Medusa-like roots? But with a few well-chosen ingredients, these earthy root vegetables are easily…