In a saucepan over high heat, bring all ingredients to a boil and reduce until the liquid is syrupy and equals about 2 cups. Strain, reserve the glaze, and keep warm. 3 broiler-fryer chickens, about 2 ...

Instead of spending days in laboratories trying to chemically extract and enhance vegetables and plants to taste and look like meat, I suggest we get back to the stove and learn to cook them as they ...

This combination of blue swimmer crab with a creamy mayo dressing, crunchy celeriac and tangy apple delivered in crispy lettuce cups is seriously joyful. If celeriac isn't in season, you can easily ...

Looking for a instructional video on how to cook celeriac and potato gratin? This extremely helpful instructional video explains precisely how it's done, and will help you get good at oven bake ...

1. For the celeriac sheets: Slice the celeriac whole into thin sheets (as thin as possible). In a pot of boiling salted water, cook the celeriac sheets for three minutes (until soft and malleable).

Slice about 1cm / 1/2 inch off the bottom of your celeriac edge. Slice and dice it all up into 1cm / 1/2 inch cubes. Hear a saucepan on a high heat, add a good amount of olive oil, then add the ...

This week, Castle Terrace chef Dominic Jack shares two delicious vegetarian recipes. Add chopped celeriac and cook for a further 5 minutes. Add vegetable stock and bring to the boil. Turn the heat ...

November sees us firmly in root vegetable territory. While they may not trigger as much excitement as the kaleidoscope of summer veg, roots are reliable and hard-working members of the winter kitchen.