Ingredients
- Half a small celeriac – peeled and grated (use your food processor if you want)
- Juice of 1 lemon
- 1 heaped tbsp of wholegrain mustard
- 2 tbsp mayonnaise
- 1 tsp each of flat-leaf parsley and dill
- 1 tbsp rinsed capers
- 1 small handful of gherkins (optional but divine)
- Sea salt and black pepper to taste
- 1 head of baby gem leaves
- 350 g leftover baked ham
- 1 pack of Dromod Boxty
- Butter, for frying
Method
1) Peel and thinly slice or roughly grate the celeriac and toss it with the lemon juice – this helps to ‘cold cook’ the celeriac and prevents discolouring. Leave it to marinate for 15 mins.
2) Finely chop the gherkins and add to the celeriac along with the mustard, mayonnaise, capers and herbs. Season well with sea salt and black pepper.
3) Pan-fry the boxty on a hot pan in a little butter as per pack instructions for a couple of minutes until golden and crispy.
4) Shred the baked ham into rustic chunks and slice the baby gem into quarters.
5) Arrange the baby gem on a plate with a generous tablespoon or 2 of the celeriac remoulade and some shredded baked ham alongside. Cut the Boxty into wedges and tuck in 2/3 pieces on each plate. To finish, lay a teaspoon of wholegrain mustard along with an extra sprig of parsley or dill and a wedge of lemon if you fancy!
