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Recipes

Budget recipe of the week :-
Celeriac soup

Ingredients

2 tbsp olive oil
½ onion, chopped
1 garlic clove, crushed
½ celeriac, peeled and chopped
400ml/14fl oz chicken or vegetable stock
50ml/2fl oz double cream
¼ tsp coffee granules
salt and freshly ground black pepper

Method

1. Heat the olive oil in a pan and gently fry the onion, garlic and celeriac for 4-5 minutes, or until the onion is softened. Add the stock, bring to the boil, then reduce to a simmer for 10-12 minutes, or until the celeriac is tender.
2. Stir in the cream and coffee granules, stirring until the coffee granules are dissolved. Season, to taste, with salt and freshly ground black pepper then blend until smooth with a stick blender.
3. Ladle the soup into serving bowls and serve with crusty bread.

Stilton-stuffed steak with cheese, chive and celeriac mash

Ingredients

For the steak
100g/3½oz rump steak
30g/1oz Stilton
1 tbsp oil
For the celeriac mash
½ celeriac, peeled and chopped into 2cm/1in cubes
2 tbsp double cream
30g/1oz Stilton, crumbled
2 tbsp chopped fresh chives
olive oil, for drizzling

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the steak, use a sharp knife to cut a horizontal pocket in the steak. Stuff the cheese into the pocket.
3. Heat the oil in an ovenproof frying pan and fry the steak for two minutes on each side. Transfer the pan to the oven and cook for five minutes, then remove from the oven and allow to rest.
4. For the celeriac mash, boil the celeriac in a saucepan of salted water until tender, then drain and return to the pan. Mash with a potato masher.
5. Stir in the cream, Stilton and chives.
6. To serve, place the mashed celeriac onto a serving plate. Slice the steak and place onto the plate, then drizzle with olive oil.

Celeriac gratin

Ingredients

200g/9oz celeriac, sliced
200ml/7fl oz double cream
100g/3½oz Roquefort, crumbled
1 tsp chopped chives
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a large bowl mix together all the ingredients and season well with salt and freshly ground black pepper.
3. Transfer to an ovenproof dish and bake in the oven for 15-20 minutes.
4. Serve the gratin in the ovenproof dish.

Celeriac fritters

Ingredients

vegetable oil, for deep-frying
200g/7oz celeriac, grated
100g/3½oz self-raising flour
1 free-range egg yolk
55ml/2fl oz double cream
salt and freshly ground black pepper

Method

1. Heat a deep, heavy-bottomed saucepan half-full of vegetable oil to the point that a breadcrumb sizzles when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Mix together all of the ingredients for the fritters to form a thick batter.
3. Carefully add tablespoonfuls of fritter batter into the oil and fry for 2-3 minutes, or until golden. Remove and drain the fritters on kitchen paper and serve warm.

Celeriac bhaji

Ingredients

300ml/½ pint vegetable oil
½ celeriac, peeled, cut into matchsticks, blanched for one minute, drained and dried
handful self-raising flour
½ tsp chilli powder
½ tsp ground turmeric
water, to mix
handful watercress, to serve

Method

1. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the celeriac, flour, chilli powder and turmeric into a bowl. Add enough water to bring the mixture together and mix well.
3. With floured hands, roll the mixture into two balls. Carefully place these into the hot oil and deep fry for five minutes, until golden-brown. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
4. To serve, place the bhajis onto a plate along with the watercress.

Celeriac, watercress and pomegranate salad

Ingredients

2 tbsp olive oil
½ lemon, juice and zest
1 tbsp honey
½tsp red wine vinegar
½ pomegranate, seeds removed
100g/3½oz celeriac, cut into fine matchsticks
1 tbsp chopped chives
salt and freshly ground black pepper

Method

1. In a large bowl, whisk together the oil, lemon, honey and vinegar.
2. Add the pomegranate seeds, celeriac and chives to the dressing and mix well.
3. To serve, place the salad onto a plate and season, to taste, with salt and freshly ground black pepper.

Sea bass stuffed with onions and honey

Ingredients
2 large white onions, chopped
2 cloves of garlic, chopped
dash white wine vinegar
1 sea bass, cleaned but left whole
2 tbsp clear honey
1 sprig of thyme
2 bay leaves
1 sprig rosemary
salt and crushed black pepper
extra virgin olive oil
lemon wedges, to serve
Method
1. Fry the onions and garlic very gently in a little oil.
2. Add the vinegar and cook slowly until golden brown. Season and allow to cool.
3. Score the fish and stuff with the onion mixture, the honey and the herbs. Season with salt and pepper, drizzle with olive oil and bake for 15 minutes per pound until the fish is just cooked.
4. Serve with lemon wedges.
Sausages with beer-and-mustard-onions
Ingredients
4 large onions, thinly sliced
150ml/5fl oz dark ale or bitter
1 tbsp demerara sugar
1 tbsp wholegrain mustard
large knob of butter
1 large sprig of thyme
salt and freshly ground black pepper
8 good-quality, thick sausages
8 bread rolls, or pieces of French bread
Method
1. Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time.
2. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate.
3. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top.
Lentils with pasta and caramelised onions
Ingredients
1 large onion, sliced
6-7 tbsp extra virgin olive oil
100g/3½oz large green or brown lentils, rinsed
100g/3½oz dry tagliatelle nests
salt and freshly ground black pepper
large handful chopped flatleaf parsley
Method
1. Fry the onion in two tablespoons of oil until brown and caramelised, stirring often. It is a good idea to start frying with the lid on - this allows it to soften more quickly.
2. Boil the lentils in plenty of water until just tender - read the instructions on the packet and watch the cooking carefully.
3. Break the tagliatelle into pieces and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente.
4. When the pasta is cooked, drain quickly, and toss gently with the remaining olive oil, a little salt and freshly ground black pepper, the fried onions and the parsley. Serve.
Vichy carrots with caramelized onions
Ingredients
For the vichy carrots
150g/5½oz carrots peeled sliced and blanched
25g/1oz brown sugar
50g/1¾:oz unsalted butter
1 orange, juice and zest only
For the caramelised onions
1 onion finely sliced
25g/1oz unsalted butter
1 tbsp olive oil
2 tbsp red wine vinegar
3 tbsp brown sugar
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the carrots, melt the butter in a small frying pan.
3. Add the brown sugar and heat until it begins to caramelise. Add the orange juice and zest and reduce to a syrup consistency. Add the blanched carrots and mix together.
4. To make the caramelised onions, heat the oil and butter in a small frying pan. Add the onions and cook until soft. Add the brown sugar, and heat until the sugar melts and caramelises. Add the vinegar then stir together.
5. To serve, place the carrots on a warm plate and spoon over the caramelised onions.
Carrots glazed with cumin and orange
Ingredients
500g/1lb 2oz carrots
1 tsp cumin seeds
seeds from 2 cardamom pods
1 clove garlic, crushed
8 sprigs of fresh thyme, tied with string
3 tbsp olive oil
75g/3oz unsalted butter
2 tsp sugar
1 orange, zest only
salt and freshly ground black pepper
Method
1. Slice the carrots diagonally into 1cm/½inch thick rounds.
2. Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
3. Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
4. Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
5. Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Honey and sesame-roasted carrots with raita
Ingredients
For the carrots
1 tbsp olive oil
50ml/2fl oz clear honey
2 tbsp sesame seeds
5 carrots, blanched and drained
For the raita
5 tbsp Greek-style yoghurt
1 tbsp chopped fresh mint leaves
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the honey and sesame-roasted carrots, place the oil, honey and sesame seeds into a bowl and mix well. Place the carrots into the bowl and stir to coat.
3. Place the carrots onto a baking sheet and roast in the oven for 15 minutes, or until lightly browned.
4. For the raita, place the yoghurt and mint into a small bowl, season, to taste, with salt and freshly ground black pepper and mix well.
5. To serve, place the honey and sesame-roasted carrots onto a plate with the bowl of raita alongside.
Honey-roasted carrots with blue cheese dressing
Ingredients
For the honey roasted carrots
150g/5½oz small carrots, halved and blanched for two minutes
15g/½oz butter
1 tbsp olive oil
salt and freshly ground black pepper
3 tsp honey
2 tsp soy sauce
For the dressing
1 tbsp red wine
2 tsp red wine vinegar
2 tbsp olive oil
50g/1¾oz Stilton
1 tbsp chopped fresh chives
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the blanched carrots onto a baking sheet. Add the butter and oil and mix well to coat the carrots. Season well with salt and freshly ground black pepper and place in the oven to roast for 5-10 minutes.
3. Remove the carrots from the oven, drizzle over the honey and the soy sauce and return to the oven to cook for another 2-4 minutes, until golden-brown.
4. To make the dressing, place all of the ingredients except the chives into a bowl and mix together.
5. To serve, place the carrots into a serving dish, pour over the dressing and garnish with chopped chives.