2026 Recipes → Les Caulins Holiday Let & French Cookery School

Ingredients

• 1 Celeriac Peeled
• 1 tsp Sunflower Oil
• 1 white onion peeled and finely diced
• 2 garlic clove chopped
• 2 tsp Olive oil
• 1 tsp Dried Oregano
• 1 tsp Dried Chilli
• 2 tsp Turmeric
• 1 tsp dried Tarragon
• 20 g Flat leaf Parsley chopped.
• Zest & juice of 1 Lemon
• 250 g Ricotta Cheese
• 2 X 230g Shortcrust Pre rolled Pastry
• 2 Eggs
• 200 ml Milk
• Salt & Pepper
• 80 g Crushed Hazelnuts 10g for garnish.
• 20 g Sunflower Seeds
• Rocket to garnish
• Pea shoots and mint leaves optional