Celeriac, Potato and Kale Bake


It’s been a little while since our last blog post – a few things have been in the pipe line but bigger things are on there way. We promise!!

This recipe is a winter warmer – relatively healthy comfort food to keep you going in the series of cold snaps we have had throughout the last few weeks to make up for what has been a generally warm winter so far. All vegetarian, filling, and comforting with the satisfying blend of root veg and (occasionally much maligned) kale to add colour – you can almost feel the newly restored warmth coming of you already. Enjoy!

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300 ml white wine

300 ml stock

10 g corn flour

160 g cheddar cheese + extra for topping

salt and pepper to season



1 celeriac

3 potatoes

150g kale


Preheat the oven to 200 degrees Celsius.

Chop the celeriac into chunks of about 1.5 cm. Once chopped, place in a large saucepan with cold water and bring to the boil. In the meantime chop the potatoes into similar size chunks. After the celeriac has cooked for 5 minutes, add the potatoes to the boiling water. Cook for 10 minutes before placing the kale on top of the saucepan in a colander and steam for 5 minutes or until all the vegetables are cooked. Place in a oven proof dish and leave while you prepare the sauce.

For the sauce, reduce the wine to about a tenth of the quantity in a small pan. Add the stock to the reduction and heat through. Taking a few tablespoonfuls of the stock mixture and add it to the corn flour, mixing the two together to create a smooth paste. Once thoroughly combined, add to the rest of the stock mixture and stir. Add the cheese and stir until it is melted.

Once the sauce is fully combined, pour over the celeriac, potatoes and kale. Grate cheese over the top of the dish and bake in the oven for 20 minutes. Serve with a few grinds of black pepper fresh from the oven.


Sweetcorn Crepes with bacon, cream cheese and spinach

Mardi Gras, Fastnacht, Vastenavond, Shrove Tuesday, Pancake Day – call it what you will but there are few among us who don’t look forward to this day. Sadly, we can’t offer you some of the more exotic ways of celebrating this day; we can’t be there in the morning to cook a steaming pile of fresh pancakes either. We can offer you our recipes for a savoury pancake recipe to either set you up for the day (if you have that kind of time in the morning) or a light dinner for when you get home.

You should also check out and share our video of how we made the recipe on all forms of social media.




Sweetcorn crepes with bacon, spinach and cream cheese


200g plain flour

600ml semi-skimmed milk

4 eggs

5g salt


240g sweetcorn

100g spinach

16 rashers of bacon

160g cream cheese

5g butter

To make the batter, measure the flour and place in a large mixing bowl. Add and mix in the salt, before adding the four eggs. Beat the mix together with a whisk. Once thoroughly blended and smooth begin to add the milk bit by bit. Continue until all the milk is combined and you have a smooth batter.

Cook the bacon in a griddle pan or under the grill. Taking a non stick pan, place on a medium to high heat and add just enough butter to coat the pan and to ensure the batter won’t stick. Scatter a small handful of sweetcorn across the pan, making sure it is evenly distributed. Pour over a ladle of batter and cook until the batter looks firm and any ‘air-holes’ are set. Use a plastic spatula to scrape along the edges of the pancake before working underneath to make sure it is loose. Once you are ready flip it and cook for a further 2 minutes.

Place the pancake on to a warm plate and dress with cream cheese. Place bacon on top and scatter spinach over the dish. You can finish with a grate of pepper or parmesan to taste.