Celeriac & Watercress Soup
4 leeks, washed and sliced
1 tbsp olive oil
1 celeriac, peeled and diced
1½ litre vegetable stock
2 x 100g bags watercress
Parmesan cheese, flaked
Gently cook the leeks in the butter and olive oil until soft but not coloured.
Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft.
Add the bags of watercress and blend until smooth, then season.
Ladle into bowls and the stir through the parmesan flakes to taste.
(Will freeze for up to 3 months.)
1 small celeriac
100g bag rocket
extra-virgin olive oil, to drizzle
6 tbsp mayonnaise
small handful capers, rinsed and chopped
2 tbsp lemon juice
2 tbsp cornichons, finely chopped
small handful parsley leaves, finely chopped
Combine all the ingredients for the tartare dressing with some salt and set aside.
Peel the celeriac and, either finely slice it, then cut into matchsticks, or grate it coarsely.
Mix the celeriac into the dressing until combined.
Place celeriac and rocket onto serving plates and serve aside smoked trout, grilled chicken breast or fish/meat of your choice and drizzle everything with olive oil.