Celeriac

Timbales

A stylish vegetable main dish

400g (14oz) celeriac, peeled and
diced
200g (7oz) potatoes, diced
3 eggs
1 egg yolk
150ml (5fl oz) double cream
1 garlic clove
pinch of grated nutmeg
salt and freshly ground black pepper
1 Preheat the oven to 190C
(375F/Gas 5). Place the celeriac
and potatoes in a large pan of cold
water. Bring to the boil, then cover
and simmer for 810 minutes, or
until tender. Drain well.
2 Place the celeriac and potato
in a food processor or blender
with the eggs, egg yolk, cream, garlic,
and nutmeg; season to taste with salt
and pepper. Process until smooth.
3 Butter the ramekins and
place in a roasting tin. Divide the
mixture among the dishes and pour
enough boiling water into the tin
to come halfway up the sides of the
ramekins. Cover the tin with foil and
bake for 25 minutes, or until just fi rm.
Turn out on to plates, and serve.
Good with roasted seasonal
vegetables, or dressed spinach.

Aubergine Parmigiana
This is one of Italys most popular dishes
and a great choice for vegetarians

2 large eggs
salt and freshly ground black pepper
45g (112oz) plain white fl our
2 aubergines, thinly sliced
lengthways
4 tbsp sunfl ower oil
600ml (1 pint) tomato sauce
60g (2oz) Parmesan cheese, grated
bunch of basil (reserve a few leaves,
to garnish)
300g (10oz) mozzarella cheese,
sliced
Prepare ahead Steps 1 and
2 can be done a day in advance.
Or, the entire dish can be assembled
a day in advance and baked just
before ready to serve.

1 Preheat the oven to 160C

(325F/Gas 3). Beat the eggs in
a shallow bowl and season with salt
and pepper. Put the fl our on a plate.
Coat an aubergine slice in the fl our,
shaking off the excess, then tip it into

the egg and let the excess drip back

into the bowl. Repeat with the
remaining slices.

2 Heat the oil in a large frying

pan over a medium heat.
Working in batches if necessary, fry
the aubergine slices for 5 minutes on
each side, or until golden. Drain well
on kitchen paper, then continue until
all the slices are fried.

3 Layer the tomato sauce,

aubergine slices, Parmesan, basil
leaves, and mozzarella in a shallow
ovenproof serving dish. Continue
layering until all the ingredients are
used, fi nishing with a layer of tomato
sauce and the cheese on top. Season
to taste with salt and pepper.

4 Place the dish on a baking tray

and bake for 30 minutes, or until
the sauce is bubbling and the cheese
has melted. Top with extra basil
leaves and serve hot.
Good with a simple salad as
a main meal, or as a side dish for
grilled meats.
VARIATION
Courgette Parmigiana
Substitute the same weight of
aubergines with courgettes thickly
sliced lengthways.
Potato and Parmesan Cakes
These little cakes make a nice change from the usual mash

750g (1lb 10oz) fl oury potatoes,

such as Maris Piper, peeled and cut
into chunks
1 large egg yolk
50g (134oz) Parmesan cheese,
fi nely grated
salt and freshly ground black pepper
30g (1oz) plain fl our
sunfl ower oil or vegetable oil, for
frying
1 tbsp capers
1 lemon, cut into wedges
Prepare ahead The cakes can
be made 23 days in advance, then
covered, and chilled in the refrigerator
before cooking.

1 Place the potatoes in a pan

of cold salted water, bring to the
boil, and simmer for 15 minutes, or
until tender. Drain well, then pass through a potato ricer or sieve set
over a bowl. Alternatively, mash well.

2 Add the egg yolk and cheese

to the potato, season to taste
with salt and pepper, and mix. Divide
into 8 equal balls and fl atten into
little cakes, each 5cm (2in) in
diameter. Tip the fl our on to a plate,
season with salt and pepper, then
coat the potato cakes in the fl our and
chill until needed.

3 Pour enough oil into a frying

pan to cover the bottom of the
pan and set it over a medium heat.
Fry the potato cakes in batches for
2 minutes on each side, or until
golden and hot. Remove from the
pan and drain on kitchen paper.

4 Increase the heat and fry the

capers for 45 seconds, or until
crisp. Drain on kitchen paper. Lift the
cakes on to warm plates, scatter the
capers, and serve with lemon wedges.