Hayes & Harlington Gazette - - Food & Drink -

(Serves 4) 1 cele­riac (about 800g), peeled and cut into bite-sized chunks

2 red onions, halved and each half cut into 3 or 4 wedges

2 gar­lic cloves, peeled and sliced 2 rose­mary sprigs, torn

1 small bunch of thyme, torn

2 bay leaves

2tbsp olive oil

15g pump­kin seeds

15g sun­flower seeds

300g skirt steak

1 large hand­ful of salad leaves and herbs

Salt and freshly ground black pep­per onions, then the gar­lic, rose­mary, thyme and bay. Trickle one ta­ble­spoon of the olive oil over and sea­son well with salt and pep­per.

4. Place the bak­ing tray in the hot oven and roast, turn­ing the cele­riac oc­ca­sion­ally, for 35 min­utes. Re­move the tray from the oven and scat­ter over the seeds, then re­turn to the oven for a fur­ther eight to 10 min­utes, or un­til the cele­riac is a lit­tle caramelized on the out­side and ten­der in the mid­dle. Re­move from the oven and keep warm.

5. Sea­son the steak all over with plenty of salt and

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