Celeriac gives a nutty edge to the classic champ made just with potato - ideal for St Patrick's Day
- 900g potatoes, cut into chunks
- 1 large celeriac (about 650g/1lb 7oz), peeled and cut into chunks
- 1 garlic clove, peeled but left whole
- 50ml double cream
- 25g butter, plus extra to serve
- 5 spring onions, sliced
MethodDrain, mash, then stir in the double cream and butter.
- 1 tbsp olive oil
- 2 small red onions, chopped
- 2 garlic cloves, chopped
- 500g turkey mince
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- 2 tbsp soft brown sugar
- 125ml cider vinegar, plus 1 tbsp
- 500ml passata
- 75ml low-fat mayonnaise
- 1 tbsp golden caster sugar
- ¼ head celeriac, peeled and grated
- 2 carrots, grated
- 6 small soft buns
- Heat the oil in a large frying pan. Add half the onions, the garlic and some seasoning, and cook for 5 mins. Add the mince and cook until thoroughly browned. Add the cumin, paprika, brown sugar and the 125ml vinegar, and cook for 5 mins more. Pour in the passata and cook for another 10 mins. Set aside and keep warm.
- In a mixing bowl, combine the 1 tbsp vinegar, the mayo, a little seasoning and the caster sugar. Add the celeriac, carrots and remaining onions, and mix well. Serve the mince mixture on the buns and top with the celeriac slaw.
- 1.3kg floury potatoes, cut into chunks
- 850g celeriac, peeled and cut into chunks
- 140g salted butter, plus a knob to serve
- 4 bunches spring onions, about 550g, cut into 1cm slices (including the green parts)
- 250ml double cream
- freshly grated nutmeg
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
- 500g large potato, peeled and quartered
- 4 spring onions
- 2x 175g pieces of cod, skin on
- 2 tbsp olive oil
- 142ml carton double cream
- 200ml milk
- knob butter
- Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
- Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
- Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.