Richard Buckley’s hazelnut roast with cider gravy

Instructions

Preheat the oven to 180°C.

Peel the celeriac and onion and cut into 2cm chunks. Place in a large bowl along with the garlic, rapeseed oil and 3g of the salt. Mix everything together, then spread out on a large baking tray. Cover the tray with tin foil and roast the celeriac in the oven for 30-40 minutes until soft.

Meanwhile, put the hazelnuts and cashews on a baking tray and roast for 7 minutes or until golden. Put the sunflower seeds in a frying pan with a splash of oil and fry until dark golden. Transfer the seeds to a food processor, process until fine crumbs, then put in a large bowl. Put the cashews and hazelnuts in the food processor and pulse to a coarse crumb, with some lumps, then add to the sunflower seeds. Put the onions, garlic and celeriac into the food processor and pulse to a coarse mash. Add to the nuts and seeds and mix everything together. Add the cornflour, mustard, remaining 5g of salt and grated nutmeg and mix well.

Lay out a 45cm strip of cling film, then lay another strip on top. Spoon a quarter of the mix onto this and form into a rough sausage shape about

4cm thick. Fold over the bottom edge of the cling film and roll the mix up to form a sausage about 3cm thick. Fold the cling film over and roll the sausage tightly in the cling film. Twist one end of the cling film to tie it closed. Squeeze the air out of the other side and twist the other end to form a tight, round, watertight sausage shape with no air pockets. Tie closed. Repeat with the remaining mix to make 4 sausages in total.

Bring a large saucepan of water to the boil and add the sausages. Turn down to a simmer and cook for 20 minutes, then remove one at a time and plunge into a bowl of ice-cold water. Once cool, transfer to the fridge for at least an hour but ideally overnight, to firm up.

Make the galette. Slice the potatoes and onion very finely on a mandolin, then transfer to a bowl with the salt. Mix well and leave for 30 minutes until soft and pliable.

Line a 900g rectangular loaf tin (pan) with baking parchment and layer the potatoes right up to the top. Season well. Add the measured water and cover tightly with foil. Bake for 45 minutes or until a knife passes cleanly through the centre.

Remove from the oven and carefully press down on the foil to compress it. Set aside to cool, then place in the fridge for 2 hours.

Make the cider gravy. Heat the rapeseed oil in a large saucepan until very hot, then add all the sliced vegetables, the garlic and the caraway seeds. Stir well and fry, stirring occasionally, on a high heat for up to 20 minutes until it begins to take a dark colour.

While this is cooking, put the sugar in a heavy-bottomed saucepan and heat gently until it melts and forms a golden caramel. Add the vinegar and cook until it evaporates by half, then add the cider and stir.

Add the tomato purée and yeast extract to the saucepan with the vegetables. Stir well and then cook for 5-10 minutes until a crust begins to form on the bottom of the saucepan (do not let this burn). Deglaze the saucepan by adding the sugar and cider mix and stir until the crust has dissolved, then bring to the boil and simmer until the cider has reduced by half. Add the water, bay leaf, dried mushrooms and salt and simmer for 30 minutes. Remove from the heat and leave to infuse for 30 minutes.

Make the cider-poached apples. Put the sugar, water, cider and salt into a small saucepan and bring to the boil. Using a Parisienne cutter scoop as many balls of apple as you can from each apple, taking care not to get the woody core. Turn the cider mix down to a gentle simmer and add the apple balls. Simmer very gently until just beginning to soften, then remove from the heat and leave to cool.

Once the cider gravy has infused, strain into another saucepan, measure, and bring to the boil. Boil to reduce the sauce to a quarter of its measured volume. Measure the reduction. For every 250ml of reduction, mix 10g of cornstarch with 20ml of cold water. Mix the flour paste in and heat gently, stirring to prevent it sticking, until it has thickened. Taste the sauce and adjust the seasoning with salt if needed. Keep warm until needed.

Prepare the braised celeriac. Preheat the oven to 180°C. Cut the celeriac into 1cm slices, then cut these into neat triangles or squares. Put them into a small casserole pot and pour the measured cider gravy, water and salt over the top. Bake in the oven for 40 minutes until they are almost melting.

At the same time, slice the galette into 1cm slices. Line a baking tray with baking parchment and drizzle it with rapeseed oil. Place the slices of potato galette on it so they are covered with oil on the bottom side. Brush the top side generously with rapeseed oil and bake in the oven for 20 minutes. After 20 minutes turn over each slice – you want an even crispy golden brown colouring all over – and bake for another 10 minutes.

Remove the cling film from the nut roast, trim off the ends and cut into 1.5cm thick slices. Line a baking tray with baking parchment and lay the nut roast slices on it. Drizzle oil over each slice and put into the oven for 25 minutes to warm through and crisp up.

Lay 3 slices of nut roast on each of 4 large dinner plates to form a stacked line. Add a piece of potato galette, 2 pieces of braised celeriac and 3 or 4 apple pieces on each plate. Generously drizzle cider gravy over everything and serve hot.