Ingredients | Serves 4-6 | Cook 47 Mins
- 175g celeriac (peeled weight)
- 110g Lancashire cheese, roughly crumbled into 1cm pieces
- 175g self-raising flour, plus a little extra for the top of the loaf
- 4 spring onions, finely chopped (including the green parts)
- Pinch cayenne pepper
- 1 tsp salt
- 1 large egg
- 2 tbsp milk
- You’ll also need a small baking tray, very well greased
- Preheat oven to 190C/gas mark 5.
- Sift the flour into a large mixing bowl , add the spring onions, two-thirds of the crumble cheese, the cayenne pepper and the salt. Then, using the coarse side of a grater, grate in the celeriac. Give everything a really good mix. Beat the egg and milk together and, using a palette know to mix, gradually add it all to the mixture until you have a loose, rough dough.
- Transfer the dough to the baking tray and, still keeping the rough texture, shape it into a round with your hands. Net, lightly press the rest of the cheese over the surface, sprinkle with a little flour and bake the bread on the middle shelf of the oven for 45-50 minutes, or until golden brown. Cool on a wire rack and eat as fresh as possible. This is lovely served warm, and if you have any left over, it’s really good toasted.
Share This Recipe
This recipe has been shared by Camel CSA, a not-for-profit community supported agriculture scheme at Treraven Farm near Wadebridge in north Cornwall. They grow and supply vegetables for 80+ local households using organic principles and no-dig methods.
They shared this recipe from Hugh Fearnley-Whittingstall‘s book River Cottage Veg Every Day. He recommends using a good, fresh, firm celeriac, ideally an early-season one.