Celeriac dauphinoise hugh fearnley-whittingstall biography
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Why grow your own
Putting away that that supermarket wraps its heart vegetables pop into plastic - (why? when they have let your hair down be skin anyway?) - any veg that's spiteful grown attempt going comprise be freshman, organic (I never proviso pesticides), cope with•
What’s the USP? I can’t believe you didn’t get this from the title. It is Potato, a book that celebrates the potato, by the human equivalent of a Maris Piper, James Martin.
I know that name. He’s the Saturday morning guy, right? Martin has been a mainstay of our weekend television for sixteen years now, yes &#; first on the BBC’s Saturday Kitchen, and more recently for ITV’s Saturday Morning with James Martin. But let’s not pretend those are his only credentials &#; he won acclaim from restaurant critic Jay Rayner for his work at The Talbot Hotel and, last year, relaunched everybody’s least favourite option at the food court, SpudULike in collaboration with potato company Albert Bartlett.
So this new book is a cynical ploy funded by Big Potato? Now, now. It’s also entirely possible Martin is massively enthusiastic about taters. Whatever the case, ingredient-focused cookbooks are something of a miniature trend right now, from Claire Thomson’s Tomato to the Lea-Wilson family’s Sea Salt. Also, at the very least, the book gives us one of the most unintentionally funny front covers in recent memory: an uncertain looking Martin in front of what may as well be a stock photo of spuds, and, in massive letters at the bottom of it all ‘Potato James Martin’. Brilliant. Five out
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Potato and celeriac mash plus celeriac dauphinoise
MasterChef everyday has a very simple recipe for potato and celeriac mash. Unusually for me, I didn&#;t feel the need to adapt it and make my own version.
Potato and celeriac mash
Ingredients
- 1 large potato, peeled and diced
- 1 celeriac, peeled and diced
- 2 tbsp double cream
- 50 g (1¾ oz) butter
Method
Put the potato and celeriac into a pan of salted cold water, bring to the boil. Reduce heat and simmer for about 15 minutes until the veggies are soft.
Drain thoroughly, then mash together with the cream and butter. Season to taste.
This was easy and absolutely delicious! It&#;s a lovely change from mashed spuds.
My version
I pretty much followed John Torode&#;s recipe from MasterChef everyday.
Peel and dice a celeriac and a large potato. Put into cold salted water. Bring to the boil and let it simmer for 15 minutes or so until it&#;s soft. Drain and mash. Add a glug of double cream and a daud of butter. Delicious!
Sadly that book seems to be out of print now, although you can buy second-hand copies. On the other hand, you can find it free on Google Books. Here&#;s a link to the entire MasterChef recipe for venison steaks with celeriac mash and berry sauce.
Alternatively, you could try Tom