A new way to stuff potatoes, with creamy celeriac; and slowly cooked, richly flavoured carrots in butter, red wine, bay, star anise and cinnamon
I spent a long time watching things grow last year. The peas, courgettes and spinach seemed to spring up in the blink of an eye, and they could be cooked pretty quickly, too, but the roots I planted, such as potatoes and carrots, seemed to enjoy taking their time. The celeriac, for instance, took months to develop into something sweet and nutty, but it was well worth the wait. It’s the same in the kitchen: slow down, cook gently, watch and wait … it always pays off in the end.