Wednesday, March 27, 2013


This on a menu, with a few thin slices of proper jamon, makes me squeal with glee. If there were space, I'd make a vat-load to fill jars for every corner of the fridge, and dip in and out when I pleased.

Celeriac remoulade wins for its true rooty flavour; no ingredient is lost even though tossed through buckets of spicy mustard and soused in tart lemon juice. It's a frugal combination and is easy to make. It is bed-friend to my favourite things: slather it on good bread; spoon it into a jacket potato and eat with baked beans (yes); gobble fork-free with piggy bits.  


Serves 4-6
1 x 500g celeriac, peeled
olive oil, to drizzle
3 tbsp creme fraiche
1 tbsp grainy mustard
3 tbsp dijon mustard
juice of a lemon
freshly chopped parsley leaves, to serve

Coarsely grate the celeriac into a large bowl and drizzle with olive oil.
In another bowl, mix the creme fraiche with the mustards then stir through the lemon juice. Taste then season with salt and pepper as you see fit. Mix through the celeriac and, just as you are about to serve, toss with the chopped parsley.
Serve a handful on salty jamon and drizzle with a little olive oil.

Saturday, March 2, 2013


There's no fuss with this recipe just simple, amazing flavour. Sage, lemon, butter, garlic. Oh, and a cracking gravy.

My nostrils are tickling. Let's have some chicken. 


serves 4-6

30g butter, softened
2 cloves garlic
1.5kg free-range chicken, giblets removed, room temperature
6 sage leaves
1/2 lemon
olive oil, for drizzling
1/2 tsp plain flour 
100ml white wine
200ml chicken stock or hot water

Preheat the oven to 200C/fan180C/gas 6. 
Mix the butter with the garlic in a bowl and season. Place the chicken on a roasting tray and loosen the skin from the neck. Gently push your fingers up and under the skin, taking care not to tear it. Slide up the softened butter and massage the skin to spread the butter across the breast. Then, slide the sage leave so that they sit flattened between the butter and flesh. When the skin crisps, the sage leaves will to. Tuck the skin under the bird.
Press the lemon into the chicken cavity. Drizzle the bird with olive oil and season with sea salt flakes. 
Put the chicken in the oven and roast at the high oven temperature for 10 minutes. Turn the oven down to 180C/fan160C/gas 4, roasting for a further 50 minutes until the juices from the chicken run clear.
Transfer the chook to a large board. Leave the chicken to rest, loosely covered with foil, while you make the gravy.
Pour the juices from the roasting tin into a small pan with the flour. Whisk the juices so the flour is soaked up, then add the wine. Turn up the heat and boil for 2 minutes before adding the stock/water. Simmer for 5 minutes, strain and serve. Perfect with mashed potato and buttery carrots.