Ingredients Jump to Instructions ↓

  1. Celeriac puree

  2. 1 head celeriac

  3. 150g unsalted butter

  4. 500ml (2 cups) milk

  5. 500ml (2 cups) cream

  6. 25g unsalted butter, extra

  7. salt and freshly ground black pepper

  8. Coffee and maple jus

  9. 10 coffee beans

  10. 40ml (2 tablespoons) sherry

  11. 40ml (2 tablespoons) maple syrup

  12. 100ml beef or veal jus

  13. Squabs

  14. 2 x No.

  15. 4 whole fresh squabs

  16. unsalted butter, softened

  17. 10 currants

  18. 1 punnet baby ruby chard, stems removed

  19. extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. To make celeriac puree, peel and dice celeriac into 2cm cubes. Melt butter in a heavy-based saucepan until bubbling. Add celeriac and stir to coat in butter. Add milk and cream, then cover with baking paper and bring to the boil. Reduce heat and simmer until celeriac is tender. Drain, then process celeriac in a food processor until smooth. Add extra butter, season with salt and pepper, then set aside.

  2. To make coffee and maple jus, heat a heavy-based saucepan over high heat until very hot. Add coffee beans and toast quickly. Deglaze pan with sherry and maple syrup, then add jus. Bring to the boil, then remove from heat and set aside for 5-10 minutes for flavours to infuse. Strain jus through a fine sieve. Keep warm.

  3. To roast squab, remove legs and half the spine, leaving the 'buff'. French-trim wings, then brush skin with butter and season with salt and pepper.

  4. Preheat the oven to 180C (160C fan forced).

  5. Heat a heavy-based frying pan to smoking point, then seal squab well on all sides. Transfer squab to a baking tray and roast in oven for 8-9 minutes, basting liberally with butter. Remove from oven and rest for 10 minutes.

  6. In a bowl, combine currants and ruby chard with enough extra virgin olive oil to moisten. Season lightly with salt and pepper.

  7. To serve, gently reheat celeriac puree and jus if necessary. Spoon a streak of puree down right-hand side of serving plate, then arrange salad on bottom left-hand side. Carve breasts from buff of squab and arrange above salad. Drizzle coffee and maple jus over and around squab.


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