Lunch

Celeriac remouladeCeleriac Remoulade

Ingredients

  • 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

Method

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

Ingredients

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

Method

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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