Helen Graham's Hoisin & Coriander Seed Celeriac Skewers

The ex Bubala chef is here to give the celeriac a PR rebrand.

15 minutes prep

20 minutes cook

Serves 4-6

Twisted

Ingredients

1 Celeriac

Hoisin & Coriander Seed Marinade

100 gMaple syrup/ Agave syrup

2.5 tspRed miso

2.5 tspHoisin sauce

1.5 tspSoy sauce

3 cloves, finely gratedGarlic

125 mlCoriander seeds

4 fl ozRapeseed oil

If you're thinking 'what the hell is a celeriac?!'... allow Helen Graham to school you. She's long been on a mission to give veg a PR rebrand, and now she's even got a book, Centrepiece, where she's doing just that. Her answer is these gorgeous skewers in a char siu marinade. Sweet, earthy and caramelised, they're great on the BBQ, and pretty much guaranteed to convert a sceptic.

Method

Place your skewers in water to soak for at least 20 minutes before using. Meanwhile, put all the ingredients for the marinade except the oil in a bowl and whisk to combine, then slowly whisk in the oil.

Cut the top and root off the celeriac and discard, then wash thoroughly. Cut into quarters, then use a mandoline to slice lengthways very finely. Put the celeriac slices in a mixing bowl, add half the marinade and toss to coat.

To assemble the skewers, thread the end of a celeriac slice on to a skewer, then loop the rest of the slice back and forth to create a concertina effect as you thread it all on. Repeat until you have threaded an equal quantity of the celeriac slices on to each skewer, leaving 2.5cm (1 inch) empty at either end.

Preheat your grill to its hottest setting. Lay the skewers on a large baking tray lined with foil and place under the grill for about 10 minutes on each side, removing every few minutes to turn and brush with the remaining marinade, until the celeriac is golden and a little charred.

Brush once more with the marinade, then transfer to a serving plate and sprinkle with sea salt flakes to serve.