FENNEL AND CELERIAC SLAW WITH PEAR, MUSTARD AND PARSLEY
Sweet, crisp, savoury and nutty – this slaw has an added aromatic boost thanks to the aniseed flavour of fennel. It pairs well with duck and other roast meats, such as chicken, lamb or beef.
SERVES 6-8
1 small celeriac juice of 1 lemon
1 fennel bulb
2 large firm pears (such as conference)
150g light crème fraîche
4 tbsp mayonnaise
1 ½ tbsp dijon mustard
2 tbsp apple juice small bunch of parsley, finely chopped pecan nuts or walnuts, toasted and roughly chopped (optional)
Peel the celeriac, cutting out stubborn bits of root and rough patches. Slice thinly then cut into matchsticks, about 3mm wide. Place in a large bowl with the lemon juice to prevent it discolouring. Prepare the fennel bulb in the same way, adding any green fronds into the bowl as well. Core the pears and coarsely grate into the bowl and toss everything together with your hands.
In a separate small bowl, mix together the crème fraîche, mayonnaise, mustard and apple juice. Season to taste then stir through the parsley. Tip into the first bowl and toss together to ensure everything is completely coated with the dressing. Add the pecans or walnuts, if desired, then serve immediately.
HHSERVES 6 AS A STARTER 2-3 fronds of dill, finely chopped, plus extra sprigs to garnish 200g cooked and peeled
North Sea prawns
50g lumpfish or salmon roe 1 small red onion, thinly sliced
Line up the crispbreads on a chopping board then spread with a thin layer of butter to help prevent the crispbreads becoming soft.
Mix the yogurt with the lemon zest and chopped dill then season with salt and pepper.
Top each crispbread with a dollop of the yogurt, a couple of prawns, a little roe, a spritz of lemon juice, some thinly sliced red onion and garnish with a sprig of dill. Serve immediately.
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