Puy lentil stew with rosemary focaccia and celeriac remoulade from Grow Cook Eat.


Recipe 1 Celery: 
I love to eat lots of vegetables, salady type things in summer where vegetables are just kept simple. In winter this kind of food brings me much happiness. hearty food that's cheap and quick and big pots can last half a week. 

Recipe for rosemary focaccia attached. I smother mine with black garlic or add some confit garlic which I often have in the fridge. It's crunchy salty bread it can't really be anything but very yummy. 


  • 2 white onions
  • sprigs of thyme 
  • 3 cloves of garlic
  • 2 big carrots peeled and diced
  • 3/4 head of Celery peeled and diced 
  • 2 cups of Puy lentil washed. 
  • 1.850 ltr of vegetable stock 
  • 2 big handfuls of flat leaf parsley roughly chopped. 
  • salt and pepper 


  • A sachet of yeast (7g) 
  • 600ml warm water
  • 20g salt 
  • lots of olive oil 
  • 1tb of honey or sugar 
  • 900g strong white bread flour
  • crunchy sea salt for the top 
  • rosemary 

Celeriac Remoulade
Vegan Mayo - I've been trying to crack it for a while. Since your replacing the eggs with soya milk that have a high percentage of protein but don’t add the rich taste that eggs offer, the oil that you use needs to be flavoured. 

I’ve experimented with using fermented chilli oil but my favourite results use confit garlic and the oil used to confit the garlic in to add an extra dimension to the whole thing. 

  • Celeriac cut into matchsticks
  • 2 heads of garlic confit in 500ml of sunflower oil 
  • 2 TB Soya milk 
  • 1 TB Mustard
  • 1TB Lemon juice 
  • 500ml sunflower oil 



  1. In a pot, add a few generous glugs of olive oil, add the onions, thyme and chilli flakes, then the garlic and sweat down.
  2. Next, add the celery and carrots, cook until softer but still retaining a good bite.
  3. Add the lentils and your stock and cook for 25-30 min. The lentils should be cooked, taste and correct the seasoning.  
  4. Just before serving, add most of your parsley, ladle into bowls then add lots of grated parmesan a few glugs of olive oil some more sea salt and black pepper. And some more chopped parsley. 

Note: If it needs a little lift me up, I use a little tamari to lift everything and add some extra salty goodness. And if you have some good quality parmesan adding the rinds in while cooking will add flavour. 


  1. Preheat oven to 190c
  2. Place the yeast in the warm water with the sweetener and a tablespoon of olive oil leave until bubbly and yeast looks activated. 
  3. Add the yeasty water to the flour and then add the salt. Mix well have some more water on hand incase the dough is dry. 
  4. Pour mixture out on a surface and knead until coming together. leave in a warm part of the kitchen covered with a long film or a tea towel and let it rise until doubled in size, knock it back and place it in a very well oiled tin. A brownie tin will mean you will have a very fancy square looking bread that will push off the sides and rise. A flat roasting tray can mean crispier edges and works just as well.
  5. Again, leave to rise covered until growing in size. maybe about 30 min. make holes in the dough, it should feel very springy shiny and look like it will taste delicious. adding holes brings me much satisfaction, add rosemary and sprinkle very generously with sea salt. 
  6. Roast in a preheated oven for 45-ish minutes - it should be brown and hollow when tapped from underneath. 

Celeriac Remoulade

  1. Mandolin the celeriac and then cut into matchsticks, cover with water that has a squeeze of lemon in it to prevent it from going brown.
  2. Put your confit garlic, soya milk, mustard, and vinegar into the bowl of a blender and turn on.
  3. In a slow steady stream pour the confit garlic oil into the bowl and then the sunflower oil. You should see the mixture starts to thicken.
  4. Once all the oil is incorporated and you're happy with the consistency taste and season. Add more lemon juice if you feel it needs an acidy kick. 
  5. Drain your celeriac and add a few tablespoons of your sauce and leave to soften for 20 minutes.