Neven Maguire's Gubben Smokehouse Chorizo with Celeriac Remoulade. Speaking on the show, Neven said: "The remoulade can be made a day in advance and kept covered in the fridge. "For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you've got any to hand."

Ingredients

Speaking on the show, Neven said: "The remoulade can be made a day in advance and kept covered in the fridge. "For variety substitute half the celeriac for red-skinned pears or apples and add some chopped fresh flat-leaf parsley if you’ve got any to hand."

  • 1 small celeriac
  • juice of 1 lemon
  • 1 tbsp mild mustard 
  • 2-3 tbsp mayonnaise or crème fraiche
  • 40 thin slices Gubeen Smokehouse chorizo (rind removed)
  • sea salt and freshly ground black pepper

Method

  1. Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place in a bowl and add the lemon juice and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.
  2. To serve, spoon a teaspoon of the celeriac remoulade on to each slice of chorizo, then fold over to encase the remoulade and secure with a cocktail stick.