An exquisite blend of celeriac, miso and tahini, inspired by a favourite Middle Eastern restaurant
The inspiration for a new dish can come from anywhere. In this case, I liked the sound of “hasselback celeriac” so much that I had to create a recipe just for the name. But now I am not sure I’ll ever be able to eat this root in any other way. Cutting deep fans into the celeriac means there’s more surface area to roast and to spread miso over, creating richer and deeper flavours, while the tops catch in the heat and crisp to a satisfying crunch. I have the brilliant Middle Eastern restaurant Bubala to thank for the special idea of combining celeriac, miso and tahini, and London’s many Turkish ocakbaşis for the sprightly pomegranate and onion salad.