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”

Rhubarb, rhubarb, rhubarb…

THIS time of the year, rhubarb is a boon bringing a fresh sourness to the kitchen and hit of vitamins…like the chicory  – see below –  it was developed in enforced darkness in sheds in an area of west Yorkshire around Wakefield known as the rhubarb triangle which now enjoys PDI status. After two yearsContinue reading “Rhubarb, rhubarb, rhubarb…”

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”

The spinach trick

SPINACH is a handy route if you are not feeling confident that your stock is really a soup. It is also really good for transforming a basic first day alkaline minestrone into something totally different the next. Popeye had a point. The health benefits of spinach are virtually too long to go through in detailContinue reading “The spinach trick”