Burn, baby burn

Burn, baby burn

This month, the Grazer, aka Anna Hedworth of Cook House, Ouseburn, is all fired up about celeriac

Celeriac – surely among the oddest-looking of vegetables, like a big knobbly brain and a pain to peel – is having a moment.

It has all the pleasing texture of parsnip and the flavour punch of celery. A superb mash, brilliant roasted, or shredded in coleslaw, it is among the most versatile and flavoursome of veg.

Regular readers know I like nothing more than fire cooking, and this chap is made for it. Or roast and serve simply, as in the recipe on this page.

This recipe will appear in my first book, to be published next year. Cook House will be a collection of recipes and the story of following my passion for food, published with Head of Zeus in September 2019.

I have been working on my proposal since last summer, with the help of my agent Daisy at Lutyens and Rubinstein. The proposal described the concept of the book, which is a recipe book, but also the story of Cook House, of leaving one career to follow a true passion, I hope it will inspire other people to do the same, or at least dream.

We sent it to chosen publishers in February and waited nervously. I was delighted when Head of Zeus made an approach to buy the rights. I went down to meet the team in London a few weeks ago and am really looking forward to working with them. I will be working hard to put the whole thing together by the end of the year, you can follow the journey on social media and on The Grazer blog. In the meantime, try this celeriac recipe…

 

Baked Whole Celeriac with Truffle Oil

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