FROM THE VEG BOX - CANDLE LIT CELERIAC

Who says celeriac can't be sexy. Well, no one actually. But I thought I'd made the effort this evening for dinner, seeing as we were using up the remnants of the veg box and dinner was going to be soup. Nothing wrong with soup for dinner, it's just sometimes it feels a little underwhelming.

So I lit a candle, in the hope that would make it feel a little more... sophisticated.

But it turned out that the soup was actually rather good. It was a suggestion from Jaimie, but I cobbled together some ingredients and pulled it together. The apple in the recipe isn't very pronounced but gives the soup a really fresh after taste. Which is nice. I suggest adding a little lemon juice in this recipe. This is because I added a rather posh ingredient, lemon and thyme infused salt to be precise. I imagine not many people have this to hand. So a squeeze of lemon should do the trick.

So, here is my Candle-lit celeriac and apple soup recipe (serves 2/3)

1 onion, chopped

1/2 head of celeriac, peeled and chopped

1 bramley apple, peeled, cored and chopped

600ml vegetable stock

200ml single cream or milk

salt and pepper

lemon juice (optional)

In a pan, sweat the onions in a little oil until soft. Add the celeriac and apple and heat through for about 10 mins to soften. Add the stock and reduce the heat to a simmer, and leave to simmer for 20-30 mins until everything is a little mushy. Remove from the heat, stir through the cream and add salt and pepper. Take a hand blender and blend until a smooth consistency is achieved. If the soup is a little thick, add a touch more milk or cream, or indeed more stock. If using, finish with a squeeze of lemon, perhaps some parsley, and serve with crusty rolls.