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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


“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.”

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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.