seasonal food UK

Roasted Celeriac with Lentils, Mint & Tahini

Celeriac may not be the prettiest root vegetable, but it has a delicious, sweet & nutty flavour that goes so well with fresh herbs. We've loved experimenting with this underrated root recently... it's equally delicious roasted or mashed & it's currently in season in the UK, so it's a really sustainable option too!

Roasted Celeriac with Lentils, Mint & Tahini

Seeing as Tahini is one of our favourite ingredients, it also seems fitting that the two foods go perfectly together. Made from ground sesame seeds, tahini is a really versatile, rich ingredient used in a lot of Middle Eastern recipes. We seem to get through a lot of tahini every week, but thankfully it's full of goodness & is completely delicious! It's also a great source of calcium, B vitamins, iron and potassium. If you can, try and buy tahini made with un-hulled sesame seeds, as they keep more of their nutritional content (we love the organic version by Meridian). 

Bay Leaves - Roasted Celeriac with Lentils, Mint & Tahini
Mint Leaves

There are a few steps to this recipe, but it's well worth the effort and time! This dish works great as a main served with salad and pickled vegetables, but it would also work well as a side dish or part of a mezze. We hope you enjoy it! 

Ingredients (Serves 4 as a main dish with a side)
1 Large celeriac (Approx 1kg)
A large bunch of fresh mint, chopped
2 tbsp tahini
150g of green/put lentils, well rinsed
6 sprigs of fresh thyme or 1 tsp of dried thyme
3 bay leaves
2 tbsp good quality olive oil
1 tbsp apple cider vinegar or fire cider
Juice of 1/2 a lemon
salt & pepper

Method
-First, add the lentils, thyme and bay leaves to a pan. Add plenty of water and boil gently until just cooked through (20-30 minutes depending on the lentils).  They should retain their shape. 
-While the lentils are cooking prepare the celeriac. Chop into 1 inch pieces and parboil in salted water for 6-8 minutes until just soft. Drain and add to a deep baking pan with 1 tbsp of olive oil, salt and pepper. Then roast in the oven for around 30-40 minutes until crisp and golden. 
-Once the lentils are cooked, drain them well and remove the thyme sprigs and bay leaves. In a bowl mix the lentils, while still hot, with 1tbsp of olive oil, the vinegar, lemon juice and season with salt and pepper to taste. 
-In a small bowl, mix the tahini with 2-3 tbsp of warm water until smooth and pourable. 
-Once the celeriac is cooked removed from the oven and mash some of the pieces in the pan for a good texture.
-Then divide the lentil mixture evenly over the celeriac. Generously scatter over the chopped mint and drizzle with half of the tahini dressing. 
-Serve the rest of the tahini individually at the table with even more chopped mint.

Roasted Celeriac with Lentils, Mint & Tahini

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Have you ever cooked with Celeriac? We'd love to hear your experiences!

Spiced Butternut Squash Mash

As the days begin to get a lot colder and darker in the UK, I definitely find myself daydreaming about white beaches, lush rice fields & warmer climes. Looking through all our travel photos from India doesn't exactly help with the winter blues, but it is an amazing way to find meal inspiration...

One of the dishes we remember fondly from our travels was this spicy pumpkin or squash mash, which was often served as part of a lunchtime thali with other curries & pickles. As squash is in season here at the moment, we decided to make our own version of this delicious, satisfying dish. The whole spices in this meal bring a lot of flavour to the mash, as well having a lot of healing properties that help warm the body up during these colder months!

Butternut Squash Mash with Spices
Butternut Squash mash with spices.

Ingredients
1 large butternut squash (approx 1 kg)
1 medium onion, chopped
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 dried red chili (optional)
1 tbsp coconut oil
1-2 tbsp fresh lemon juice
large handful of coriander, chopped finely

Method
-First, peel and cut the squash into chunks and remove the seeds. Then roast in a hot oven for 40-60 minutes, until well cooked and beginning to colour. 
-Once roasted, remove from the over and roughly mash the squash on the tray using the back of a fork. 
-In a pan, heat the coconut oil, then add all of the spices and  the chili and stir fry for 30-60 seconds, until the mustard seeds begin to crackle. This is important for bringing the flavour out of the spices and into the oil!
-As soon as they begin to crackle, add the onions and fry on a medium heat for 8-10 minutes or until they start to turn golden. 
-Once the onions are golden, add the mashed squash to the pan. Mix well and fry for 1-2 more minutes, then turn of the heat.
-Mix in the fresh coriander and lemon juice. Enjoy! 

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What delicious meals have you had when travelling?