Celeriac Ribbons Tossed with Chard, Garlic & Pumpkin Seeds

One of my favourite recipes, courtesy of BBC good food. It has fibre for a healthy digestive system, high amounts of vitamin C to strengthen the immune system and lots of B vitamins to keep your energy up. Just serve with some chicken or fish for a healthy, balanced meal.

Ingredients

1 small celeriac, peeled

1 lemon, juiced

40g pumpkin seeds

2 tbsp extra virgin olive oil

15g butter

4 thyme sprigs, leaves removed

2 finely chopped cloves of garlic

½ tsp of dried chilli flakes

1 bunch of chard, leaves separated from stalks, stalks sliced and leaves shredded

Method

  1. Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.
  2. Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside.
  3. Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.
  4. Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates and serve.

Chilled Asparagus and Almond Soup

The combined goodness of antioxidant-rich asparagus and protein-packed almonds makes this a superfood soup. Enjoy hot or chilled, just don’t skimp on the lemon zest – it really lifts the creaminess and richness.

Serves 4

INGREDIENTS

100g flaked almonds   

1 small onion, roughly diced
1 large leek, roughly diced
1 tsp olive oil
1 large garlic clove, roughly diced
2½ tsp fresh tarragon, chopped (or 1 tsp dried)
600g asparagus, trimmed
1¼ litres vegetable stock
2½ tsp fresh lemon juice
Salt and black pepper

For the topping

½ tsp lemon zest
½ tbsp extra virgin olive oil

METHOD

1 Toast 25g of the almonds in a dry, large saucepan and set aside for garnishing later.
2 In the same pan gently fry the onion and leek in ghee for 5 mins until softened, but not browned. Add the garlic and tarragon to the pan and fry for another minute.
3 Prepare the asparagus by snapping off the woody ends. Add the spears and remaining 75g almonds to the pan. Stir, add a pinch of salt and black pepper, then add the stock.
4 Simmer gently for 5 mins, with the lid on, until the asparagus is tender.
5 Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. Taste and adjust the seasoning.

Courtesy of Hemsley + Hemsley