Fiery Celeriac Salad

fiery celeriac salad

The first sunny weekend in weeks has been glorious, clear skies and warmth on my face as I clear away the dried leaves from the garden has nudged my tastebuds into craving salads. Celeriac is still going strong in the garden and this quick salad makes a potent accompaniment to some hearty burgers, steak or cold cuts.


  • half a celeriac, peeled and turned into matchstick size pieces (I use my V-slicer mandolin)
  • 1 tablespoon hot English mustard
  • 2 tablespoons nutty rapeseed oil (I use Cotswold Gold)
  • 1 tablespoon agave syrup
  • 1 tablespoon dried dill
  • 1 teaspoon blue poppy seeds
  • 1 capful orange blossom extract
  • salt and pepper


Put the celeriac into a bowl. Mix together the remaining ingredients and add to the celeriac, combine well, leave to infuse of about 10 minutes.


Preserved Lemon Pickle

One thing I have learnt is that when you have a glut of something, be that money, veg, meat or whatever, always plan for when it’s not going to be around.  I’m pretty good at doing that with everything except money!  Quite often on the market you will see big bowls of fruit or veg for £1.  It’s reduced because it needs to be eaten quickly so I buy them and preserve them for another day.

This really quick pickle uses a few of the jars stored away in the pantry and is amazing with curry (I quite often have it just simply stirred through cooked rice).


  • 1 large preserved lemon (flesh removed & discarded and skin rinsed thoroughly then chopped)
  • pickled red cabbage
  • pickled cornichons
  • bunch of mint
  • finely chopped red onion
  • teaspoon black onion seeds
  • good pinch black pepper


Potato Dauphinois

This is not a traditional dauphinois, it’s just been adjusted to for our tastes.   I know it’s really naughty so my concession is to use  Elmlea 50% reduced fat double cream, yeah I know that’s like people ordering a huge takeaway meal and having a Diet Coke on the side but I don’t care! Garlic powder is something I also love.  I use it in so many dishes, sprinkled on homemade oven chips/roast potatoes it gives a sweet garlicky taste without any bitterness or harshness and you control exactly how much you use as its in such a fine powder form. We have our own chickens that are ex-battery farm girls so we use a great deal of eggs, the yolk in this recipe just adds that extra bit of luxury. I never peel my potatoes for this as apart from their being so much goodness in the skin I just like it that way, I prefer waxy but it’s entirely up to your preference. My oven is really quite rubbish (actually its a bloody nightmare) and temperature fluctuates massively so the timings are what works for me.


  • Enough waxy potatoes finely sliced on a mandolin to fill your bowl/tray
  • 500ml double cream (I always feel you can never have too much but it sucks to have too little, the creamy sauce is so good!)
  • 1 tablespoon chicken stock powder (I use Essential Cuisine as it’s brilliant)
  • 1 tablespoon garlic powder
  • 1 egg yolk (or 2 if we have a surplus to use)
  • thyme leaves
  • sea salt flakes
  • few grinds black pepper
  • 1 tsp dried chilli flakes
  • a bit of finely grated parmesean/cheddar depending on whats in the fridge


Preheat oven to 180C. Combine everything except the potatoes in a bowl, mix thoroughly, leave to sit for 30 minutes (not entirely necessary but really does help bring out the flavour).  Keeping some creamy mixture to one side combine with the potatoes and give a good mix to make sure its all well coated in the tray then pour the remaining cream  over the top, grate over some cheese, cover with foil and roast in the oven for about an hour or until thoroughly cooked.  Remove the foil then cook for a further 10-15 minutes to brown. Dead easy and really tasty!