The celeriac steak is magnificent. Meaty and fresh. Can take a good blasting on the griddle. It takes on the flavour of the marinade in rapid fashion, but you could really play with different flavours.
I love sweet potato fries, the sprinkled polenta is important to help with the moisture, and they need more time in the oven than you think. No less than 25 minutes, I would say. Garlic becomes roasted and sweet and it’s a wonderful burst of flavour when you accidentally pick one up instead of a chip, bordering on too intense, but ok by me.
I was missing most of the ingredients for the salsa Verde at the end… This was a simple chopped mint, pickles, herbs de provence and oil. Very nice though.
From Anna Jones – a modern way to cook, pg 189