- 1 celeriac, peeled and chopped
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 100g cavolo nero, de-stemmed and sliced
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- splash of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 rashers of streaky bacon, very finely chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 4 thyme sprigs, leaves picked
- 50g rye sourdough bread, blitzed to a coarse crumb
- 50ml double cream
- grating of fresh nutmeg
One of the most useful of spices for both sweet and savoury…
Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.
Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.
When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a food processor and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.