CELERIAC MILK

Place all the ingredients into a sous vide bag and cook at 80c for approx 60-90 mins till soft then chill in iced water, leave to infuse for 24 hrs in the fridge, then pass this off through a fine sieve.

Keep trim for the puree below.

CELERIAC POURING CREAM

Place all the ingredients into a pan, cover with a cartouche, cook slowly for 60 mins, do not boil, cook till just soft, not overcooked, then strain off the liquid, pressing down well. Place the liquid into the blender in two lots, adding the citric, blend super well for two mins, pass this off through a fine sieve.

Keep the celeriac puree for below

This is then cold smoked to the desired strength.

CHERVIL ROOT AND CELERIAC PUREE

Place a pan on a low to med heat and add the butter, once melted add the celeriac & chervil root, sweat for 10-12 add the celery & shallots, thyme & bay,  sweat for 2-3 mins with no colour at all with a lid, with the. Cook for just two mins mins, stirring now and again, with no colour. Add the stock, & vege cream, reduce at a simmer until thick & creamy, reducing to almost nothing, add the left over celeriac as above. Remove all the herbs, place into the vita prep, puree till very smooth, check the seasoning, pass and chill.

GLAZE FOR THE CELERIAC

Place all into a pan and bring to a simmer, simmer for just 5 mins, then take off the heat  and leave to infuse altogether for a day, then pass off through a fine sieve.

BRAISED KOMBU

Bring water & kombu up to 80c, leave for an hour, take 300g of the kombu cooking liquor, add to the mirin, sake, soy & glucose & reduce by half. Place the kombu & liquor into a sous vide bag & cook at 75c for 2 hours, cool the kombu, reduce the cooking liquor by ½, cool and re sous vide together.

This can be chopped finely, keeping it in the braising juice. Keep Kombu water for another dish.

KOMBU BUTTER

Leave the butter at room temperature,  when soft add into the Thermomix with the kombu.

Blitz altogether until everything is well mixed.

MUSHROOM POWDER

Slice these thinly, then toast in the oven at 180c on parchment paper, till nice & caramelized colour, then place in dehydrator at 75c for 3 hrs turning regularly till crisp, then blend to powder.

PREPARING CELERIAC

Wash the celeriac well to remove any dirt, trim just the rough bits to a round shape.

Spread the celeriac with 100g kombu butter and double tinfoil.

Bake at 160C for 40 mins, leave to cool down in the tin foil, keep all the juice.

FOR SERVICE

Any excess Kombu butter from cooking

Celeriac Glaze

Cut thick slices at 1.5cm, colour the celeriac on parchment paper on the plancha with the glaze, till nicely coloured all over, use the cooking juice first, then brush on the glaze, cook till nicely caramelized all over. Cut in ½ down the middle, cut each ½ into 3-4 mini triangles – wedges.

BIRCH SAP JUICE OR ACORN SYRUP

This is from Bello

ASSEMBLY

Chestnut and large white cap button

The celeriac Puree

Mushroom powder

Caramelized celeriac wedge

Celeriac pouring cream

Sea herbs

Stamped out Sea beet dics, just blanched for few seconds

Other sea herbs – rock samphire

Sliced truffle

Slice the chestnut mushroom and white cap very thinly

These are dusted with Mushroom powder and seasoning

Place the celeriac onto a tray, pipe on a little puree

Then lay on a single slice of mushroom followed by a little seaherb

Carry this on with each layer finishing with the final slice of mushroom

Then top with truffle

Pour celeriac cream on plate next to celeriac

Drop in few droplets of the birch sap or acron syrup