Simon Doyle from Harry’s Bistro on Anglesey suggests a tasty dish that’s perfect for sharing
Prep time: 30 minutes
Cooking time: 3½ hours
For the salt-baked celeriac:
• 2 celeriac (around 400g each), washed, trimmed and cut so they sit flat
• 600g plain flour
• 650g sea salt
• 6 free-range egg whites
• 300ml water
For the red cabbage:
• 1 red cabbage
• 1 red onion
• 2 cooking apples
• 4 tbsp caster sugar
• 4 tbsp red wine vinegar
• 200ml water
For the tomato salsa:
• 4 vine tomatoes
• 2 tbsp capers
• 1 bunch of parsley
• 1 garlic clove
• 1 shallot
• 1 lemon
• 4 tbsp olive oil
• Salt and pepper for seasoning
1. Preheat oven to 180°C/160°C fan/gas 5.
2. Mix the flour, salt, egg whites and water together to form a sticky dough.
2. Place 2 small amounts of dough on a baking tray. Place each celeriac on these and cover the celeriac fully with remaining dough, ensuring there are no holes (tip – use wet hands so the dough won’t stick).
3. Place in the oven for 2½-3 hours. You can test it by placing a skewer into the centre of the celeriac. There should be little resistance. Remove and allow to cool.
4. Meanwhile, start on the red cabbage. Peel and slice the onion. Place in a heavybottomed saucepan, with a splash of oil and cook slowly on a low heat for 5 minutes.
5. Remove the cabbage’s outer leaves, quarter, core and shred finely. Then peel, core and roughly chop the apples.
6. Place the red cabbage, apple and other ingredients into the pan. Put a lid on and cook on a low heat, stirring occasionally, for 1 hour. Remove lid and allow liquid to reduce until cabbage is sticky. Season.
7. While that’s cooking, get started on the tomato salsa. Blanch the tomatoes in boiling water for 15 seconds, then refresh in iced water. Peel the tomatoes, deseed and dice. Place in a mixing bowl.
8. Chop the capers, shallot and parsley. Grate the garlic, zest and juice the lemon. Add to the tomatoes with the oil and seasoning.
9. When the celeriac is cooked, remove from the oven and allow to cool. Take it out of the crust, then trim the skin off the celeriac and slice into wedges.
10. Heat a frying pan with a splash of oil. Pan fry the celeriac with a sprig of thyme until golden. Reheat the cabbage. Place in the centre of the plate, put the celeriac on top and cover with the salsa.
To enjoy more of Simon’s food, visit Harry’s Bistro at Henllys Hall, Henllys, Beaumaris, Anglesey LL58 8HU. Tel: 01248 812976. www.harrysbistro.com
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