Savoury

Celeriac and walnut gratin and greedy gourmet dogs

Families that have managed to celebrate Christmas ‘normally’ seem to be in the minority this year, so I would like to spare a thought for all the people that have had a challenging time due to illness, bereavement, enforced isolation, travel restrictions, etc. Sending love to you all.

A noisy commotion broke out next to our land yesterday, with lots of shouting, barking and swearing. We found out from a friend afterwards, that a hunter, who had stopped for a picnic lunch, had had his foie gras sandwich swiped by a greedy English Setter. I’m not sure if I’m more mystified by the refined tastes of the naughty dog, or by the fact that someone would fill a sandwich with foie gras, even if it was Christmas Day.

I have been very busy lately because Léo had covid and had to isolate in the guest grange. His appetite wasn’t stinted, if anything, it increased, so I had a bit of a mini Uber Eats business running from my kitchen. Apparently my new venture meant I was too busy to notice a wasp hibernating in my trousers while getting dressed, and when I later slammed my thigh into a door, it understandably got very irate, stinging me in revenge for being woken up and concussed. So not only am I the only person I know to receive a PCR test result of ‘inconclusive’ 10 days ago, I’m also the only person I know to be walking around with an angry wasp sting in December.

Ingredients (serves 6)

1kg celeriac, peeled and cut into large cubes

3 medium potatoes, peeled

4 cloves of garlic, crushed

15g butter

200ml double cream

Handful of walnuts, chopped

Sea salt and freshly ground black pepper

100g, Comté, finely sliced

Half teaspoon Espelette pepper or paprika

Preheat the oven to 180°C. Boil the celeriac and potatoes until cooked. Strain and add the garlic and butter and puree until smooth. Add the cream, walnuts and seasoning, mixing well to create a homogenous texture. Transfer to a buttered oven-proof dish and cover with the sliced cheese and Espelette pepper. Cook for 30 minutes, or until golden brown and bubbling.

Works well as a standalone dish with green salad, or as an accompaniment.

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