Cooking seasonally often calls for an added measure of resourcefulness. Wintertime, in particular, can test one’s culinary ingenuity. Asparagus, ramps, and greens are still months away, but ...

Preheat your oven to 180 degrees. Place the whole celeriac on a cutting board and carefully trim the root end so it can stand upright. Use a knife to peel off the rough outer layer. In a pan over ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. This is a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. It appears ...

1. Set the oven at 350 degrees. Butter a small sheet pan. 2. Sprinkle the pear halves with salt and pepper and place on the sheet pan, cut sides down. Roast the pears for 30 minutes, or until they are ...

Heat a 12” sauté pan over high heat. Make sure stove vent is on. When pan is hot, add honey. Carefully swirl pan till honey caramelizes. Add celery root slices, making sure not to splash hot honey.

Slowly roasting a whole celeriac brings out it's natural sweetness and makes a luxe veggie main for a Sunday roast. Celeriac isn't the prettiest of veg, but when seasoned well and brushed with a ...

Celeriac is a great winter vegetable and it’s put to wonderful use in James Martin’s creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. To prepare celeriac, peel it like a ...

First, make the pickled red onion. Slice the red onion thinly and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved, then pour ...

Place pork belly skin side up on tray. Leave in fridge uncovered overnight. This will dry out skin to enable a crunchy crackling. Pre heat oven to 200c, meanwhile salt the skin of pork belly liberally ...