Celeriac Remoulade

Celeriac remoulade is ideal with cooked ham. Make about 30 minutes in advance. It can’t be made too much longer in advance or the texture changes and it becomes a bit gluey.
This is a slightly sharp mustardy flavour that contrasts nicely with sweet-salty ham. The celeriac retains a slight crunch providing a good texture.


  • 1 average celeriac (about 450g)
  • Lemon, juiced
  • 4 tbsp Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp double cream or creme fraiche
  • 2 tbsp finely chopped flat leaf parsley


  1. Prepare a working bowl and juice half the lemon into the bowl
  2. Cut the celeriac into matchstick-thin pieces. I use a mandolin for this. Immediately put the cut pieces into the lemon juice to prevent them browning, and the acid in the lemon will start “cooking” the celeriac.
  3. Simply mix the remaining ingredients (mayonnaise etc) into another serving bowl to create a thinking liquid a bit like unwhipped double cream.
  4. Now gently fold the celeriac with some seasoning into the creamy liquid.
  5. Leave it for 30 minutes to become ready.

Serve the celeriac remoulade as an accompaniment to cold cooked ham or other cold meats.

Lukewarm – If You Can’t Stand The Heat

It’s great that you can go through life using a phrase for 50 years and not realise that it’s actually one word. I’ve no idea why I never realised (or have forgotten?) that “lukewarm” is one word. It is not “luke warm” as I thought. But, apparently, it’s just an old word and not two words. I wanted to write “luke warm” in a recipe but it didn’t feel right and I looked it up. Much to my astonishment, it seems it’s just a single word – lukewarm.

I’ve also no idea what temperature constitutes lukewarm. In my mind, it is definitely warmer than room temperature but colder than anything that could be considered warm. Perhaps it is a state of mind.