Saturday 20 January 2018


Neven Maguire

Serves four to six.


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.


Serves six.


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

75g/3oz butter

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.

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