Green Harissa Celeriac with Miso Bean Mash & Hazelnut Dressing

Method

Put the butter, 2 tablespoons of harissa and lemon zest in a bowl with a good pinch of salt and pepper. Mash together until well combined. Lay a sheet of parchment/greaseproof paper on a flat surface and spoon the butter in the centre. Press into a sausage shape and roll up in the paper. Twist the ends to compact the butter. Chill or freeze to firm up until needed.

Score the celeriac steaks in a cross-hatch pattern and brush with the remaining harissa. Set aside for 15 minutes if you have the time.

Preheat the oven to 200C/180Cfan/Gas 6

Make the bean mash: Heat the butter in a medium saucepan, add the garlic and warm through. Add the beans and stock to the pan. Bring to the boil, reduce the heat, cover and simmer for 4-5 minutes. Add the lemon juice and season with pepper only. Remove from the heat and add the miso. Mash with a potato masher until you have a textured puree. When ready to serve, return to the heat to warm through, adding a splash more stock if needed.

Heat a good drizzle of oil in an oven proof large frying pan over a medium-high heat (you may need to use 2 pans). Add the celeriac steaks and cook for 3-4 minutes until golden. Reduce the heat, turn the steaks and add a couple of slices of the green harissa butter. Cook the other side for 2-3 minutes until golden, basting with the butter. Top with another slice or two of butter and transfer to the oven for 18-22 minutes or until fork tender, but still with bite.

Meanwhile make the hazelnut dressing: Pulse the slice of bread in a mini food processor until you have coarse breadcrumbs. Heat a drizzle of olive oil in a small frying pan over a medium-high heat. Add the garlic and breadcrumbs and fry until golden (or tip onto a baking tray and cook in the oven for 10-15 minutes). Tip into a bowl and allow to cool. Add the chopped hazelnuts and stir in the lemon zest, olive oil, sherry vinegar and parsley. You’re looking for a coarse gremolata consistency rather than a wet dressing.

Put the cavolo nero in a pan of boiling salted water and cook for 3-4 minutes. Drain well then toss with olive oil and a squeeze of lemon juice. Season with salt and pepper.

To serve, spoon some bean mash on to a plate and top with the celeriac steaks. Add the cavolo nero to the side. Drizzle the celeriac and mash with hazelnut dressing.

For the Green Harissa

Put the toasted seeds in a pestle and mortar and grind to a coarse powder. Put all of the ingredients minus the oil and salt, into a food processor and blitz until well combined. With the motor running, drizzle in the olive oil until you get a smooth and thick (not too wet) consistency. Season to taste. TIP: add a handful of baby spinach leaves in with the herbs if you like.