Ingredients
- 1 small celeriac
- 180g duck fat
- Peel of 1 lemon
- 4 cloves
- 1 tsp whole black peppercorns
- Salt
- A sprig of thyme
- 2 cloves of garlic, crushed
- 4 flatcap mushrooms, trimmed
- A drizzle of malt vinegar
- A few sage leaves
- 4 smoked streaky rashers
- 1 brioche bun, halved
- 1 tbsp light cream cheese
- Apple, thinly sliced
1 Set the oven to 160 degrees.
2 Trim the skin from the celeriac with a serrated knife then cut it in half. Cut the celeriac into 2cm slices then put in a casserole along with the duck fat, lemon, cloves, peppercorns, salt, thyme and garlic. Put in the oven for 1 hour until the celeriac is soft and tender.
3 Remove the celeriac from the casserole and put it on a roasting tray, draining off the excess fat.
4 Turn the oven up to 200 degrees.
5 Put the mushrooms beside the celeriac then sprinkle the malt vinegar over the top and season.
6 Put the sage on next, then drape the bacon over the top of the mushrooms.
7 Place under the grill for 10 minutes or so, using the last couple of minutes to toast the brioche.
8 Smear the cream cheese on the brioche then assemble everything nicely with the apple on top. The celeriac would be a lovely accompaniment to a Sunday roast.
