Celeriac Masterclass - James Martin Chef

Ingredients

• 250g plain flour
• 250g seasalt
• few sprigs thyme, chopped optional
• 100 ml water
• 1 large celeriac
• 1/2 celeriac peeled and diced
• 500ml full fat milk
• 1 tsp mild curry powder
• ½ a vanilla pod, seeds removed
• 25ml double cream
• Salt and pepper
• Drizzle of herb oil
• Drizzle of double cream
• Vegetable oil
• Half a celeriac
• Pre heat the oven to 200c.
• Mix the flour, salt , water and thyme into a dough, roll out on a lightly floured surface to 5 mm thick in round circle.
• Place the celeriac in the centre, cover in the other pastry layer and seal, then place onto a baking tray and bake for 1 hour.
• Cut away the crust carefully, cut away the skin and cut into slices.
• To serve, slice, pop on a plate, drizzle in olive oil and sprinkle in wasabi flowers.
• Put the celeriac, curry, vanilla and milk into a pan. Bring to the boil then simmer for 5 minutes, season and then blitz in a food processor until smooth, pop back in the pan and keep warm.
• To serve spoon the soup into warm bowls drizzle over oil and cream. Top with celeriac crisps.
• Cut celeriac into thin strips with a potato peeler
• Cook the celeriac in the oil at 160c until crisp. This will take 3 to 4 minutes. Drain and season.