Get stuck into celeriac roasted in cider and caramelised onions and topped with melted cheddar, or with season’s best mussels, bacon and cream
The hungry gap is often seen as a tricky time in the kitchen, where the vegetables that have been overwintered or stored are running low, the ground is still cold and there is little growing. But I prefer to see these months as an exciting time to get creative with pickles, ferments and preserves, and to make the most of native root vegetables, such as celeriac, which is earthy, comforting and sweet.
Continue reading… Get stuck into celeriac roasted in cider and caramelised onions and topped with melted cheddar, or with season’s best mussels, bacon and creamThe hungry gap is often seen as a tricky time in the kitchen, where the vegetables that have been overwintered or stored are running low, the ground is still cold and there is little growing. But I prefer to see these months as an exciting time to get creative with pickles, ferments and preserves, and to make the most of native root vegetables, such as celeriac, which is earthy, comforting and sweet. Continue reading… British food and drink, Winter food and drink, Food, Shellfish, Seafood, Main course, Starter, Snacks, Cheese, Vegetables, Cider, Pork, Meat