British – Modern – Not Delia

Venison with a red wine and blackcurrant sauce served with a potato and celeriac mash

Jan 17, 2016

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in British – Modern, Christmas, Recipes, Scottish

Take four generously sized venison noisettes, pan-fry in oil and butter. Get the pan very hot before adding the seasoned venison, then cook the first side until it has a good colour (about 3 minutes) and then flip it and cook till the other side is also nicely browned. Easy!

Potato and celeriac mash plus celeriac dauphinoise

Jan 17, 2016

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by

Not Delia

in British – Modern, Christmas, Recipes

Celeriac is a tasty alternative to potato, or it can be combined with potato to give an extra dimension to the simple spud. Here’s how to make potato and celeriac mash; alternatively you might like to try celeriac dauphinoise.