Celeriac Remulade.

 

Perpare a dressing of vegatable oil, a splash of white wine vinegar, a good glug of lemon juice, plenty of salt & pepper, a teaspoon each of dijon and wholegrain mustard.

Peel your celeriac and chop into small battens (julienne) and quickly dress to stop dis-colouration.

Add a bunch of finely chopped herbs - I used dill, parsley, a little tarragon and chives - its best to avoid hard herbs such as rosemary and very strong flavoured ones like mint or sage.

Leave for at least an hour or so before serving so the flavours merge and the celeriac softens.

Serve with cold meats, saucisson, smoked salmon etc. and  some good bread.

Artichoke, Asparagus, Pea and Broad Bean Stew.

 

A very easy and delicious vegatable stew which is ideal for serving with lamb or alongside polenta chips for a vegaterian version.

The essential thing for this stew is a very good homemade veg stock to add depth and flavour.

I used pre-cooked artichoke hearts for this, if using fresh prepare and cook them beforehand.

Add a very finely chopped clove of garlic to some olive oil in a pan and gently cook through with out colouring.

Cut the asparagus into smaller pieces and add to the pan and cook for a minute or so.

Add the stock and bring to a simmer.

Add the chopped artichoke hearts, peas and broad beans and bring back to a simmer.

Cook until the veg is cooked through - this will only a few minutes, sprinkle with a bunch of chopped parsley and a few shreded mint leaves and serve.

You could also leave to rest after adding the peas, beans and chokes, allowing all the flavours to merge and reheat before serving.

White Cabbage, Fennel, Shrimp and Chervil.

 

First make the dressing with a tea spoon of dijon mustard, a little sherry vinegar, a good amount of lemon juice, salt & pepper and extra virgin oilive oil.

Finely shred the white cabbage & fennel and dress. 

Cover and leave for ten minutes or so  - the acid in the dressing will "cook" the cabbage and take the edge off it.

Mix in the cooked shrimps and a bunch of chopped chervil (a mix of 1/4 tarragon and 3/4 parsley is also good if you dont have chervil), and serve.