Celeriac pate with Caerphilly cheese, pear gel, puff pastry and hazelnut Pate

Ingredients

■ 50g Caerphilly cheese ■ 80ml double cream

■ 100g puff pastry

■ 1 egg

■ 50g hazelnuts, toasted

For the celeriac pate

■ 1 large celeriac, peeled and diced ■ 50g butter

■ 6 sprigs of thyme

■ 4 cloves of garlic

■ 50ml white wine

■ 100ml water

■ Pinch of salt and sugar

For the pear gel

■ 3 pears, peeled and diced, core

You will need piping bags for this recipe.

To make the celeriac pate

Put the celeriac into a baking tray, add the butter, thyme, garlic, white wine, water and salt, cover with tin foil and place into an oven at 180C for 30 minutes.

Remove the foil and keep cooking until all the liquid is reduced and the celeriac starts to caramelise.

Take out and blend until smooth. Put into a piping bag.

For the Caerphilly cheese

Add the double cream to a saucepan and bring to the boil, take off the heat and add the cheese. Whisk until smooth and light. Season and then place into a piping bag and chill.

For the pear gel

Add the pears, white wine, star anis, cinnamon, salt and sugar to a pan and cook until the pears are soft and have released their juices.

Leave to infuse for 30 minutes, then remove the star anis and cinnamon. If using agar agar, blend all liquid, measure, then use 1g of agar agar powder to 100ml of liquid.

Add to the liquid then bring to the boil while whisking, take off heat and set in the fridge.

Blend the jelly until smooth gel.

If you’re not using agar, remove the pears from liquid and blend.

Beat an egg and egg wash the puff pastry, baking at 200C with another tray on the top. This is to keep it flat and extra crispy.

Remove the tray and bake for 15 minutes until an even golden brown colour. Remove from the oven and chill.

To plate, pipe a good amount of the celeriac pate onto a plate, then top with the Caerphilly cheese, add dots of the pear gel and toasted hazelnuts. Serve with a square of the crispy puff pastry. it is a nice

For the chowder

■ 50ml olive oil

■ 2 large carrots, diced

■ 2 sticks of celery, diced

■ 1 large white onion, diced ■ 5 clove of garlic, sliced

■ 7 sprigs of thyme

■ 100ml white wine

■ 100ml fish stock

■ 100ml double cream

■ 200g cockles

For the mash

Bake the potatoes at 180C until soft, then scoop out inside and beat with butter while hot until smooth and creamy. Add spring onion, nutmeg and salt to taste.

For the Chowder

In a large, hot pan, add olive oil, onions and garlic and sweat down. Add carrots, celery, garlic and thyme and cook until slightly caramelised. Deglaze the pan with white wine and reduce by half.

Add the fish stock and double cream and reduce until a creamy consistency. Add the cockles and place a lid on and cook for 2-3 minutes until all the shells have opened. Season to taste.

In a non-stick pan, fry the skin of the salmon until crispy, then flip onto flesh side and place in an oven at 180C for six minutes.

Take out of the oven, flip it back onto the skin and brush the honey on the flesh side of the salmon. return to the oven until cooked through.

Serve the mash in a bowl, pour over the cockle chowder and place the salmon on top.