Name: Confit celeriac with orange and dill
Ingredients: 2 large oranges, 5 thin strips of peel shaved off, then juiced to get 250ml; 2 lemons, 3 thin strips of peel shaved off, then juiced to get 50ml; 170ml olive oil; 1 tsp demerara sugar; 9 garlic cloves, peeled; 1kg celeriac, trimmed and cut into 8 skin-on wedges; 20g bunch dill, leaves picked and roughly chopped; ½ red chilli (10g), thinly sliced; salt and black pepper; 1 tbsp coriander seeds, crushed and toasted, to serve; 200g feta, crumbled; 6 warm pitas

Serves 4 as a main or 6 as a side

Prep 15 min

Cook 1hr 45 min

This dish is inspired by the Turkish method of cooking vegetables gently in olive oil until they’re very soft. It’s usually served as part of a cold or warm mezze spread, but to turn it into a more substantial meal, fill a pitta with some celeriac slices and feta, then sprinkle coriander seeds on top.

Ingredients

2	large oranges, 5 thin strips of peel shaved off, then juiced to get 250ml
2	lemons, 3 thin strips of peel shaved off, then juiced to get 50ml
170ml	olive oil
1 tsp	demerara sugar
9	garlic cloves, peeled
1kg	celeriac, trimmed and cut into 8 skin-on wedges
20g	bunch dill, leaves picked and roughly chopped
½	red chilli (10g), thinly sliced
	salt and black pepper
1 tbsp	coriander seeds, crushed and toasted, to serve
To serve as a main course
200g	feta, crumbled
6	warm pitas

Method

Heat the oven to 190C (170C fan)/375F/gas 5. Put the first eight ingredients (including both the citrus peel and juices) in a 20cm x 30cm roasting tin with two teaspoons of salt and a good grind of pepper, toss to coat, then arrange the celeriac wedges flesh side down on the tray. Spoon the tray juices over the top, cover with foil, and bake for an hour and 30 minutes, basting and turning the wedges every half-hour – the celeriac is ready when a butter knife goes easily through the thickest part. Take out of the oven, lift off the foil and leave to cool for 30 minutes.
Stir half the dill and half the chilli into the celeriac pan, then sprinkle the rest on top with a third of the coriander seeds. Serve warm or cold with the remaining coriander seeds and the feta and pita, if using, on the side.