• 3 tbsp clarified butter, (see additional information)
  • 2 slices sourdough, crusts removed and cubed
  • 400g celeriac, peeled
  • 1/2 a punnet salad cress
  • 20g chives, thinly sliced
  • 6 quail's egg yolks


  • 250g lovage or parsley
  • 375g rapeseed oil


  • 50g white wine vinegar
  • 100g caster sugar
  • 2 Granny Smith apples, peeled and diced


  • 1 egg yolk
  • 40g Dijon mustard
  • 1 tbsp white wine vinegar
  • 140ml lovage oil


  • STEP 1

    To make the lovage oil, blanch the lovage in boiling water for 30 seconds or until tender, put into iced water immediately and squeeze out as much water as possible. Put in a food processor with the oil and a pinch of salt and blitz for 4 minutes on full power, then strain through a double layer of muslin.

  • STEP 2

    For the pickled apple, put the vinegar, sugar and 150ml water in a pan, bring to the boil, then chill. Once cold add the apple for 10 minutes before draining.

  • STEP 3

    For the mayo whizz the egg yolk, mustard, some salt and vinegar in a food processor, then gradually add the lovage oil to make a mayonnaise. Cover and put in the fridge.

  • STEP 4

    To assemble, heat the clarified butter and fry the bread in it until golden. Drain on kitchen paper. Grate the celeriac and squeeze any excess liquid from it, then mix with 100g of the mayo and the apple. Divide between 6 bowls, garnish with a quail’s egg yolk and croutons, cress and chives.

To make clarified butter, gently melt butter in a small pan. Leave to sit for 3-4 minutes, then carefully pour off the clear yellow clarified butter, leaving the milk solids behind.


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