Food And Nutrition
Preparing Celeriac and potato dauphinoise
Celeriac adds a nutty complexity to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast or a baked ham.
Ingredients
- butter, for greasing
- 500ml/18fl oz double cream
- 1 tbsp Dijon mustard
- 1 tbsp finely chopped fresh rosemary
- 2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed
- 400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)
- 400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)
- 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated
- salt and freshly ground black pepper
Method
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For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6.
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Add the cream, mustard, rosemary and garlic to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with salt and pepper. Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Pour any remaining cream sauce over the top.
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Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down the ingredients. Bake for 1 hour, then take out of the oven and remove the paper and baking tray. Sprinkle with the Parmesan and return to the oven for a further 15 minutes to brown the top.
According to Climatarian.com, the food we eat is responsible for 24% of global greenhouse gas emissions. The climatarian diet is a “climate-friendly diet” that encourages people to make their food choices based on environmental impact or carbon footprint. For instance, Climates Network CIC recommends opting for chicken instead of beef because cows emit more methane and require more land.
The climatarian diet focuses heavily on reducing environmental impact through reducing intake of animal products and opting for a more plant-based eating pattern. It promotes veganism, vegetarianism and pescatarianism as more sustainable ways of eating.
For people who eat animal products, the climatarian diet encourages choosing pork, poultry, sustainable fish such as blue crab, dairy products and eggs over beef, lamb, goat and unsustainable fish such as swordfish, which are commonly overfished, as a means to reduce food emissions. According to Harvard’s T.H. Chan School of Public Health, beef accounts for 36% of greenhouse gas emissions in the United States and producing one pound of lamb creates five times more greenhouse gas emissions than producing a pound of chicken.
In addition to choosing more plant-based foods, proponents of the climatarian diet urge people to eat locally grown and seasonal fruits and vegetables. Other food-related methods of reducing environmental impact promoted by the climatarian diet are avoiding air-flown food, food grown in heated greenhouses, highly packaged foods or disposables and limiting food waste. Composting is suggested.
In summary, the climatarian diet is not a strict set of rules or “forbidden” foods but more of an appeal by members of a global social network for people to consider the environmental impact of their food choices and adjust wherever possible.
Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy.
Ingredients
- 1 thick slice white or brown bread
- 2 tbsp pasta sauce, pizza topping, tomato salsa or passata
- thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños
- 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture
Method
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Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted.
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Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese.
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Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Of all our gammon recipes, this is a festive classic. The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party!
Each serving provides 327 kcal, 36g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 5g saturates), 1.5g fibre and 4.9g salt.
Ingredients
For cooking the gammon
- 2kg/4lb 8oz unsmoked boneless gammon joint, tied
- 2 onions, halved
- 2 carrots, unpeeled, cut into 5cm/2in pieces
- 2 celery stalks, cut into 5cm/2in pieces
- 4 bay leaves
- 12 black peppercorns
- small handful cloves
For the glaze
- 4 tbsp runny honey
- 4 tbsp English mustard
Method
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Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
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Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
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Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
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Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each ‘X’.
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Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
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For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
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The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
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Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.
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Carve the gammon, serve on a large platter and spoon over the warmed juices .
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