Serves four to six.
YOU WILL NEED
1 tbsp rapeseed oil
100g/4oz carrot, finely diced
75g/3oz celeriac, finely diced
2 tbsps softened butter
350g/12oz Savoy cabbage, tough stalks removed and finely sliced
200ml/7fl oz cream
Sea salt and freshly ground black pepper
Heat a pan over a medium heat. Add the oil and gently sweat the carrot and celeriac for three to four minutes. Add the butter and, once it has melted, tip in the cabbage and cook for two to three minutes, until the cabbage is wilted.
Pour in the cream, stirring to combine, then allow to simmer and reduce until slightly thickened. Season to taste and use as required.
This can be made up to 12 hours in advance, then cooled and kept covered with cling film in a bowl in the fridge until needed. Place in a pan and reheat gently, stirring occasionally.
APPLE AND POTATO PUReE
YOU WILL NEED
1.5kg/3lb floury potatoes, cut into even-sized chunks
4 spring onions, finely chopped
1 eating apple, peeled, cored and finely chopped
120ml/4fl oz milk
Sea salt and freshly ground white pepper
Place the potatoes in a large pan of salted water. Bring to the boil, cover and simmer for 15-20 minutes, until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.
Just before the potatoes are ready, place the spring onions, apple and milk in a small pan.
Simmer gently until the spring onions have softened in the milk, then remove from the heat.
Mash the potatoes or pass them through a potato ricer or vegetable mouli if you want a really smooth finish.
Using a wooden spoon, beat the butter into the potatoes until melted and then beat in the milk and spring-onion mixture until you have achieved smooth, creamy puree.
Season to taste and use as required.