The great new root vegetable riddle solved

I found this enormous and mysterious root vegetables in Leila’s iconic grocery shop on Calvert Avenue E2 where there was some confusion as to what it might be and wore an Italian name which now escapes all of us. A new vegetable! My Italian friends thought it might be a topinambour – jersualem artichoke –Continue reading “The great new root vegetable riddle solved”

Roast celeriac

ROASTING celeriac pervades the whole kitchen with this wonderful smell…smart restaurants wrap it in clay or ashes but that is an adornment too far for my liking. Here I just roast about 30 minutes in a medium oven, then hack off the skin…and melt some…and serve it like thiswith a deconstructed remoulade with capers andContinue reading “Roast celeriac”

Fair game..broth with lentils, roots, kale and chestnuts

THERE are usually plentiful game birds – pheasant, partridge, pigeon etc – in the farmers market around now and typically they are cheap. I bought four partridge for £10 where four mince patties for burgers were £6. Of course you can roast the birds and use the carcass for the recipes below but you getContinue reading “Fair game..broth with lentils, roots, kale and chestnuts”

Kohlrabi slices with chives

KOHLRABI get their funny name from the German.  It is a cabbage (kohl) turnip (rabi). Seemingly no one in England or America could be bothered to give it a better name which is a bit remiss. But it is popular (Wiki says) in German speaking countries, also in India, especially Kashmir, although here its wildContinue reading “Kohlrabi slices with chives”

Green gazpacho

THE green sauce of Frankfurt – essentially herbs with some gherkin – is well known, but finding it as a gazpacho was a surprise. Frankfurt is better known for its bratwurst and hunks of pork but also for its apple wine which if you subscribe to the benefits of cider vinegar is interesting. Potent. InContinue reading “Green gazpacho”

Horseradish genius

HORSERADISH has an uncanny affinity to alkaline foods – beetroots, carrots, even sweet potato, certainly with curd or fresh goat’s cheese. The exception is of course what it is always paired with roast beef, but if you carve a rib as thinly as my father used to do, then maybe even that can have aContinue reading “Horseradish genius”