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.

Recipe for celeriac and walnut gratin (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.