Celeriac and Leek Soup with Watercress
Celeriac, leek and onion simmer with thyme and cider. Cooked lentils and watercress join the broth near the end of cooking.
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Recipes by Lila March
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Chestnut and Berry Cocoa Squares
A buttery cocoa cake holds cooked chestnuts and red berries. Brewed coffee moistens the batter before it is baked as a slab and cut into small squares.
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Parsnip and Potato with Cheddar
Parsnip, potato and onion cook until tender, then spinach and cooked brown rice are folded in. Cheddar and chives finish the dish.
Pea and Celeriac Filo Bites
Tender celeriac and peas are combined with sautéed mushrooms, ricotta and a measured spoonful of grated horseradish. The topping is served in crisp baked filo cups.
Pear and Treacle Honey Cake
Cored pear dice sit in a rich treacle-and-honey batter with vanilla. The high syrup content makes a dense, sticky bake; cook it gently in a broad round tin and let it settle before portioning.
Rhubarb and Treacle Cake
A moist rhubarb bake enriched with treacle and natural yoghurt, with cinnamon in the batter. A broad tin keeps the layer shallow; rest it before cutting the eight dessert portions.
Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.