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Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa
Fruit and vegetables
1kg/2 lb 4 oz
celeriac
, scrubbed and cleaned
2
spring onions
, thinly sliced
1 small sharp
apple
(i.e. Granny Smith), finely diced
1 nashi
pear
, finely diced
1 baby
cucumber
, seeds removed and finely diced
2 tbsp finely chopped
coriander
1
lime
, juice only
2
spring onions
, julienned
2 tbsp shiso
cress
Tins, packets and jars
2 tbsp
amaranth
cress
Cooking ingredients
drizzle
rapeseed oil
, for frying
1 tbsp
gochujang
2 tsp
sesame oil
1 tsp
rice vinegar
½ tsp
caster sugar
40g/1½ oz mix black and white
sesame seeds
Dairy, eggs and chilled
100g/3½ oz kimchi
butter
, see below
225g/8 oz unsalted
butter
, softened
Other
2 tbsp olive oil
sea salt
150g/5½ oz
kimchi
, pureed
150g/5½ oz
kimchi
, very finely chopped
50g/1¾ oz puffed wild rice
Back to recipe
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