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Pearl Barley, Gorgonzola Cheese, Roasted Celeriac and Char-Grilled Apple


(Serves 4)

Celeriac Pearl Barley:

  • 250g Pearl Barley
  • 50g Gorgonzola Cheese
  • 2 Leek – Chopped
  • 2 Thyme sprigs
  • 2 Apples – Cut into 8
  • 2 Celeriac – Cut into 4
  • 1 Garlic Clove
  • 100g Celeriac Puree
  • Salt
  • Pepper



  1. Set your Induction hob onto high heat and in a large pot, add pearl barley, garlic and thyme.
  2. Add water to cover and cook until soft.
  3. Sauté leeks till soft, and add the pearl barley and cook for 2 minutes.
  4. Add Celeriac Puree to bind the mixture and then add Gorgonzola cheese to achieve a creamy consistency.
  5. Season with salt and pepper and set aside for later use.
  6. Place apples in lemon water to prevent oxidization (browning).
  7. Chargrill the apples using a pan or direct grill.
  8. Season celeriac with salt, pepper and olive oil and roast celeriac bits in a hot pan until golden brown.


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