Ingredient of the season

Season & Serve Three ways with earthy, sweet celeriac

“I love celeriac as it’s bold yet delicate. I have roasted, fried, fermented, puréed and pickled it – it’s so versatile. Try my pigeon recipe which uses celeriac two ways”

Bjorn Moen, Head Chef at The Commodore Hotel, Instow

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Serves 10

Roast Beef Ciabatta with Celeriac Remoulade

Ingredients • 1kg striploin of beef, trimmed of fat • 20ml sunflower oil • 5g salt and pepper • 900g ciabatta • 150g rocket, washed and dried

Celeriac remoulade • 450g celeriac, skin removed • 10g thyme, leaves picked • 250ml Hellmann’s Real

Mayonnaise • 45ml Colman’s Horseradish Sauce • 3g salt

Method 1. Preheat the oven to 200C. Place the beef into a Gastronorm tray, cover in the oil and seasoning, then place in the oven. Cook for

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10 mins, then reduce the heat to 180C. Cook for a further 30 mins or until the desired temperature has been reached. Allow to rest and chill before slicing thinly. Store in the fridge until required. Julienne the celeriac and place in a mixing bowl. Add the thyme leaves, 200ml Hellmann’s Real Mayonnaise, Colman’s Horseradish Sauce and salt to the celeriac and mix together. Store in the fridge until required. When ready to serve, cut the ciabattas in half. On the base of each piece, add 35g celeriac remoulade, 90g of beef and 15g rocket. Spread the remaining 50ml mayonnaise across the top layers of ciabatta. Serve.

Get inspired: For an impressive veggie main course or as a side dish to meat, roast a celeriac whole with butter, herbs or spices. Serve as slices or wedges

Serves 2 Serves 4

2Recipe and photography by waitrose.com/recipes

Wild Alaskan Salmon with Celeriac & Caulifl ower Mash (don’t worry if the milk sprinkle with most of

This simple main can easily be scaled up. Save time by substituting the herb salsa for a ready-made pesto or salsa verde.

Ingredients • ½ tbsp unsalted butter • 1 echalion shallot, finely diced • ½ small cauliflower (about 300g), in small florets • 200g celeriac, peeled and diced • 100ml semi-skimmed milk • ½ tbsp olive oil • 2 wild Alaskan sockeye salmon fillets • ½ lemon, zest and juice

Herb salsa • Handful of flat-leaf parsley leaves • Handful of mint leaves • Handful of basil leaves • 1 tbsp olive oil • 1 small garlic clove, crushed • ½ tsp Dijon mustard • ½ tbsp red wine vinegar • ½ tsp capers

Method 1. Heat the butter in a saucepan over a medium heat. Add the shallot, cauliflower, celeriac and a pinch

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tight-fitting lid and cook for 15 mins. Add the milk and simmer gently, uncovered, for 10 mins until the veg are tender looks split). Whizz in a food processor until chunky; season and add the lemon juice, then tip back into the pan, cover and set aside. Wipe out the food processor and pulse all the salsa ingredients. Season and set aside. Preheat the grill to high. Brush the oil over the salmon, season and of salt. Cover with a

the lemon zest. Place, skin-side up, on a parchment-lined baking tray. Grill for 3 mins, then turn fleshthen turn fleshside up and grill side up and grill for another 2 mins. Pile the mash, salmon and salsa onto plates and Perfect match sprinkle over the remaining zest.

Pair with this Chenin Blanc 3 Recipe by @bjornmoenchefproject

Pan-fried Pigeon Breast with Celeriac & Blackberry tender and purée. Pass a minute, then add the

This recipe is perfect for four as a starter and really celebrates the beautiful ingredients.

Ingredients • 2 whole pigeons • 150g blackberries • 2 tsp Ultratex (thickening starch) • 1 celeriac, peeled and halved • 25g salted butter • ½ lemon • Oil • 200ml red wine • Micro lemon balm

Method 1. Remove the pigeon breasts and set aside for later. Break the rest of the birds up and roast at 160C until golden and crispy. Put the roasted carcasses in a pan with 3l water and simmer, reduce to 1l, sieve and reduce again to one third. 2. Reserve 12 good blackberries for the sauce. Blitz the rest and pass it through a sieve. Blitz again slowly, adding a little Ultratex gel is achieved. 3. Dice half the celeriac,

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place in a pan with 200ml water, the butter and juice of half a lemon. Simmer until through a sieve and season to taste. Cut the remaining celeriac into 1cm slices, oil, season and cover in foil. Roast at 180C for approx 15 mins until tender, then cut into rounds to serve. Reduce the red wine to a third. Add the pigeon reduction, reduce for at a time until a shiny

blackberries. Stir and make sure the berries don’t overcook. Oil and season the pigeon breast. Pan-fry in a hot pan, skin-side down first. Once seared, transfer seared, transfer the pan to an oven at 180C for oven at 180C for 4 mins. Leave to rest for 5 mins. Slice and assemble, and Perfect match finish with some micro lemon balm.

Try the pigeon with a Pinot Noir