Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > December 2019 > A lunch for the IN-BETWEEN DAYS

A lunch for the IN-BETWEEN DAYS

If the house is quiet and the kitchen is free, indulge in some me-time to create homemade pasta filled with one of winter’s best (and often overlooked) veg: celeriac. Gill Meller’s ravioli puts it centre stage

RECIPE, FOOD STYLING AND STYLING GILL MELLER PHOTOGRAPHS ANDREW MONTGOMERY

“Celeriac is a gnarled, often neglected member of the celery family, and it surprises me how many people have never cooked it. The flavour is sweet and earthy with a hint of hazelnuts. It’s wonderful raw, peeled and cut into batons for dipping, or thinly matchsticked for a mustardy French remoulade to serve with grilled sausages. When the weather’s cold and blustery, I like celeriac peeled, cut into chunks and roasted with garlic, chilli and rosemary until it’s lightly caramelised on the outside and soft in the middle. In this recipe, it finds a new friend in pasta. The ravioli may take a bit of crafting, but there’s a pleasure in the time and effort they take.”

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - December 2019
If you own the issue, Login to read the full article now.
Single Issue - December 2019
$5.49
Or 549 points
Annual Digital Subscription
Only $ 2.17 per issue
SAVE
61%
Was $41.99
Now $25.99
6 Month Digital Subscription
Only $ 3.66 per issue
SAVE
33%
$21.99
Or 2199 points

View Issues

About delicious. Magazine

The December issue of delicious. contains everything you need to make this Christmas and New Year your best ever. You’ll find: mix-and-match menus (canapés, starters, mains, desserts); all the roasts from duck, turkey, ham, vegetarian and vegan – and what to do with leftovers; Gill Meller’s celeriac ravioli; a new Christmas pudding from Paul A Young; easy cake decoration; a classic from Delia; plus, our Properly Useful Guide to the best drinks, cocktails, gifts, cheese and shop-bought shortcuts. It’s a happy Christmas guaranteed.