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Celeriac and chard enchiladas
Fruit and vegetables
600g/1lb 5oz
celeriac
, peeled and cut into 2cm/¾in cubes
2 tsp fresh
thyme
leaves, chopped
2
garlic
cloves, finely chopped
1 bunch
spring onions
, finely sliced
400g/14oz
Swiss chard
, leaves separated from the stalks
30g/1oz jalapeño
chillies
large handful
coriander
leaves
2
garlic
cloves, roughly chopped
10g/⅓oz
ginger
, peeled and roughly chopped
4
spring onions
, roughly chopped
350g/12oz tinned
tomatillos
(drained weight)
1
red onion
, diced
½
lime
, juice only
½
orange
, juice only
½ bunch
radishs
, finely sliced
2 tbsp
fresh coriander
, picked and left whole
Tins, packets and jars
½
jalapeno chilli
, finely chopped
Cooking ingredients
4 tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp
caster sugar
1 tsp
sea salt
Baking and patisserie
12 corn tortillas
Dairy, eggs and chilled
25g/oz unsalted
butter
200g/7oz
Lancashire cheese
, grated
200ml/7fl oz
double cream
Other
1 lime, juice only
Back to recipe
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