Celeriac Tatin, Caramelised Celeriac, Chicory, Kale, Jus

Celeriac Tatin, Caramelised Celeriac, Chicory, Kale, Jus Serves: 4

Ingredients For the Celeriac Jus: 300g Celeriac skin and trimmings, cut into 1 cm pieces 2tbsp Olive oil, refined 80g Unsalted butter 1 clove Garlic, crushed 1 sprig Thyme 1 sprig Rosemary 20ml White wine vinegar 100ml Madeira 200ml Water, plus the cooking liquor from the fondant 2g Cornflour, diluted in 10ml water Celeriac leaves or celery leaves if you have them

For the Celeriac Fondant / Tatin alternative: 2 x 200g Celeriac, sliced across the circumference at 4cm thickness and trimmed to a diameter of 10cm 40g Unsalted butter 1 clove Garlic, crushed 3 sprig Thyme 1 sprig Rosemary 50ml Water

For the Kale: 40g Kale 10g Unsalted Butter 2 pinches Sea Salt 4 turns Black Pepper 100ml Water

For the Chicory: 1 Yellow chicory 1 tbsp Hazelnut oil 1 pinch salt

For the Celeriac Jus In a large sauté pan on a high heat, sauté the trimmings in the oil for 8-10 minutes until golden brown all over. Keep stirring from time to time to ensure they are evenly coloured. It is important you get a deep golden colour to create the flavour for the jus Add the butter, garlic, thyme, and rosemary, reduce the heat to medium and continue to cook for one minute. Increase the heat to high, add the white wine and boil for 10 seconds, add the, madeira and boil for 20 seconds, then add the water and simmer for 10 minutes. Strain through a fine sieve, taste and adjust the seasoning if necessary. If you feel it needs to be slightly thicker, you could always dilute a teaspoon of arrowroot with cold water and stir this in as you bring the jus to the boil to thicken. Infuse the celeriac leaves if you have them or you can use celery leaves for 2 minutes, then strain. Note 100g of jus before we reduced it

For the Celeriac Fondant/Tatin Pre heat the oven to 180°C. In a large frying pan on a high heat, melt the butter until it begins to foam. Place the circles of celeriac in the pan and leave to caramelise for 20 minutes. Carefully turn it over, add the garlic, herbs, water and loosely cover with a piece of tin foil and cook in the oven for 20 minutes. Baste the juices over the celeriac and return to the oven for another 10 minutes until it is cooked in the centre. To check this, insert a small knife to check there is no resistance and it feels soft inside. Alternatively, place the cooked circles of celeriac in a small circular dish, and top with a circle of puff pastry, tucking the sides, and piercing small hole in the centre at the top, and bake in the oven for 10-12 minutes. Strain off the cooking liquor and save this for when you’re making the Jus and leave the celeriac fondant to cool slightly.

For the Kale In a small saucepan, place the kale, butter, salt, pepper and water. Place to one side ready to cook when all the other ingredients are ready.

To serve When all the garnishes are hot and you are ready to plate, divide each of the elements evenly between 4 plates and serve.