March is a good month for new starts – On Monday March the 16th HRH The Prince of Wales will officially open “Highgrove”, his new shop in Tetbury. All of the products on sale have been inspired by the house and the gardens at Highgrove and were previously only available by invitation. I had enormous pleasure doing a little retail therapy late last year and bought them out of kitchen roll holders they are so beautiful and simple I know I will have them for ever. I guess this definitely confirms that we are indeed a nation of shop keepers.
Recipe:
Celeriac and Lentil Soup
1 small celeriac, peeled and diced or cubed (put it into acidulated water until ready to cook)
2 carrots, peeled and diced or cubed
175g brown lentils
175g green lentils
6 cloves of garlic
1 tbsp sweet paprika
Olive oil
1.1ltrs chicken stock
Freshly ground black pepper
Salt
Flat leaf parsley- roughly chopped
First roast the garlic by wrapping either the six cloves or a whole head in foil. Roast in a pre heated oven 200 for 25 minutes. Set aside.
Next wash the lentils and pick through and remove any little stones found. Put the lentils, 6 garlic cloves still in their papery skin, diced carrot, paprika, the chicken stock and a good grinding of pepper into a large pot. Bring to the boil then turn down to a simmer for 45 minutes. Check occasionally and add a little boiling water if it needs it. Then add the celeriac and continue cooking for another 10-15 minutes or until they are tender. Fish out the garlic and squeeze the pulp from the skins back into the lentil soup. Taste for seasoning and add salt – it will need quite a bit. Slosh in about 3 tablespoons of olive oil and stir in the parsley. Ladle into bowls and drizzle over more olive oil. Serve with olive bread.
Tip:
Kate Dyson from the Dining Room Shop in Barnes will be giving a lecture on “The English at Table” on April 17th at The George Hotel, Yarmouth Isle of Wight. The cost is £37.50 per person for the lecture and lunch for more information ring 01983 760331.
This article by Amy Willcock appears in The
Shooting Gazette March 2008, and is reproduced here with permission.
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