CELERIAC MASH, CAVOLO NERO, BUTTERED CHANTERELLES WITH BLACK PEPPER

Upon a recent trip to Lime Wood where we dined in their Angela Hartnett and Luke Holder restaurant, the vegetarian husband scoffed rigatoni with black cabbage, garlic and chilli; a dish so good that it even tempted me away from my saffron and red mullet risotto. So delicious was the rich green sauce the pasta arrived in, I felt I simply had to give it a go and recreate it at home. This sauce works well across a plethora of dishes. Pasta of course is an absolute must try with this beautiful sauce as is my celeriac mash, risotto or as a side to a perfect steak. The dark cavolo nero gives this dish an unrivalled earthiness. This is a meal best made for the cold days and long nights that winter brings.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 40 MINUTES | FEEDS: 4

Ingredients:
Celeriac mash –
1 large celeriac – peeled and cubed
1 clove of garlic – left whole
30g butter
generous glug of olive oil
generous sprinkle of sea salt flakes
½ tsp all spice berries – ground to a powder
100ml crème fraiche

Cavolo Nero Sauce –
1 large bunch of cavolo nero (around 12-15 stems) – stalks removed
large knob of butter
1 garlic clove
sprinkle of sea salt flakes
several turns of freshly ground black pepper
sprinkle of white pepper
dash of vegetable stock
500g chanterelles
knob of butteR
½ clove of garlic – left whole
sprinkle of sea salt flakes
several turns of freshly ground black pepper

Garnish –
Zest of 1 lemon
Drizzle of olive oil

Place the cubed celeriac with the garlic in a saucepan with both the olive oil, butter and seasoning | Allow to sauté with the lid on for 35 minutes until soft. Once cooked through add in the crème fraiche | then blitz until smooth and creamy

For the cavolo nero sauce first remove the stalks | roughly chop then sauté in a pan for around 3-4 minutes before blitzing until completely smootH | Taste and adjust seasoning accordingly

In a frying pan, add the knob of butter and heat until piping hot and bubbling | Add in the seasoning followed by the chanterelles and cook until golden and crisp

Serve on a large platter adding the celeriac mash followed by the cavolo nero sauce with a scattering of the chanterelles | Serve with a crusty loaF