Grilled Hispi Cabbage, Celeriac Mash and Ancho Relish - James Martin Chef

Ingredients

• 8 Ancho or Aleppo chillies, de-stemmed and de-seeded
• 3 banana shallots, peeled and finely chopped
• 4 garlic cloves,
• finely chopped
• 150ml red wine vinegar
• 300ml olive oil
• 60ml olive oil
• 1kg celeriac, peeled and cut into 1cm cubes
• 3 sprigs of thyme, chopped
• 2 garlic cloves, finely chopped
• 2 Hispi cabbages, outer leaves removed, cut into quarters through stem
• 2 big handfuls of tarragon leaves, roughly chopped
• 2 big handfuls of parsley leaves, roughly chopped
• 150ml buttermilk
• 150ml extra virgin olive oil
• 2 tsp Dijon mustard
• 1 tsp brown sugar
• 30ml sherry vinegar
• Freshly chopped mint
• Salt and pepper