Celeriac remouladeCeleriac Remoulade


  • Medium celeriac – shredded
  • juice from one lemon
  • 4 x heaped tablespoons of good mayonnaise
  • Two tablespoons of Dijon mustard
  • Two tablespoons of double cream or crème fraiche
  • Two tablespoons of chopped parsley


Once shredded (about the thickness of a matchstick), toss the celeriac in half the  lemon juice.  This will prevent it from discolouring.
Mix together the mayonnaise, mustard and cream/crème fraiche and parsley.

Season with salt and black pepper and fold gently in the shredded celeriac.

Leave for about half an hour and then serve.

recipe_kaleKale & Mango Salad


  • 200g Kale
  • lemon squeezed
  • Extra virgin Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • 1 x ripe mango


Prepare kale by removed thick stalks and thinly slicing the leaves.

Combine all ingredients, except the mango, and gently massage into the kale, using your hands, for about a minute, until the kale is soft.

Chop the mango and toss with the kale and serve.

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