Cheesy rarebit and mussels in cream: Will Devlin’s celeriac recipes to fill the hungry gap | British food and drink

R.The hungry gap is often seen as a difficult time in the kitchen, as the vegetables that have been overlooked or stored decrease, and the land is still cold and there is little growth. But I prefer to see these months as creative time with pickles, fermentation and reserves, and to achieve the utmost benefit from the original root vegetables, such as Celeiac, which are dirt, comfortable and sweet.

Sea mussels with siliciac, bacon and cream (higher in the picture)

Winter is the perfect time for a large amount of mussels, because cold weather is when its flavor and quality is at its best. The sweetness of the sea is assembled and the earthy richness of the celiac here is gathered by the cream and thyme.

Preparatory 20 minutes
Cook 30 minutes
Serving 4

25G butter is not salted
1 tablespoon of rapeseed seed
200 g Smoked porkDelier removal and ignorance, and the rest is cut into 1 cm or lestples pieces
1 small white onionPeel and thin slices
6 fresh thyme freaks
Salt and Black pepper
Celeriac small (About 200 g), peeled and cut into 1 cm cubes
250 ml dry apple juice
250 ml double cream
2Kg Sea mussels are from sustainable sourcesAnd washed beards
25g fresh parsleyAlmost cut

Put the butter and oil in a deep frying pan with a heavy base that you have a cover, and put it on medium to medium heat. Once the butter melts, put its companions in bacon and cook, stirring from time to time, for five minutes, to become fat. Boss in onion and thyme slices, season to taste, and cook with stirring, for five to six minutes. Once the onions become light golden, do the cubic of the cubic and gently cook, stirring from time to time, for a period ranging between 12 and 15 minutes, until you start with caramel.

Raise the heat, add apple and cream juice, and bring the mixture below the boiling. Advice in the mussels, give everything a quick uproar, then cover it and leave it for three to five minutes, and shake the pan from time to time, until all the mussels are cooked and the shells are open (ignore any refusal to do so).

Take the pan from the heat, move gently in the parsley and serve directly from the pan with a good French loaf and more apple juice.

Cereiac rarebit

Celeriac is one of the few vegetables that are still on the ground during the winter months. It is underestimated, and the last vegetables often stand in the vegetable box, but it is also one of the most things you can eat on a cold day. All radical vegetables benefit from low temperatures to without freezing, because starch turns into sugars, which means that the root tastes sweet and beautifully savored. Celeriac completely works with narrow onions and butter cheese in this dish, making the beautiful main vegetable path, or cut into slices and served with soup.

Preparatory 20 minutes
Cook 1 hour 10 minutes
Serving 4-6

1¼kg sea ​​saltIn addition to ½ teaspoon of Rarebit mixture
175 grams egg whites (Any about 4-5)
1 mediator Celiac (About 600 g)
20G butter is not salted
1 TBSP turnip seed oil
4 large onionsExfolially peeled and slices
6 fresh thyme freaksThe papers chosen
75 ml apple juice
200 g cheddar blockGood, Zabadani, perfectly

Heat the oven to 180 ° C (160 ° C)/350 F/GA 4. For the salt dandruff, whisk the salt and eggs 1 kilogram in a large bowl until it becomes thin.

Clean Cereiac, then trim the roots and any leaves. Dry the clinic, put it on a tray and package of salt and eggs everywhere around it, so that it is fully wrapped. Bake for 45 minutes, then remove it and leave it to cool a little.

While ceryiac roasting, melt the butter and oil in a small ceramic bowl you have a cap. Add the chopped onions, thyme leaves and half a teaspoon of salt, cover and leave the sweat gently, stirring from time to time, for anything up to 40 minutes, until the onions become smooth and hair. Raise the heat, add apple juice, leave it to the bubbles away for a few minutes, until most of the liquid evaporates, then take off the heat and set aside to cool.

Cheese slice to ½cm thick panels. Relax Cereiac from the salty crust, then peel brown, and papre (or use a mini image or a small knife to scrape it). Cut Cereiac into 1 cm thick tablets and arrange them in one layer, spaced, on a clean baking tray on which healing paper lined up. Share a tablespoon or two cidery ons on each slice of Cereiac, then prepare a slice of cheese.

Return to the oven for 15 minutes, until the cheese wanders, then serve hot, perfectly with a cup of apple juice.

• Will Devlin is the chef/owner Small HoldingIn Kilndown, near Cranbrook, Kent, and Perchwood In Flemuel, East Sussex

• The Guardian aims to spread recipes for sustainable fish. Check the classifications in your area: UK; Australia; we.