As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:

Rib of beef, Celeriac Puree, & Pommes Anna

BY SIMON WOOD

Sticky Rib Sauce 

• 2 Litre Beef Stock
• 100ml Mirin
• 100ml Gluten Free Soy
• 50g Dashi Granules
• 30ml Lemon Juice
• 60g Brown Sugar

Beef Rib

Method 

Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender

Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky

Salt bake pastry (Salt baked celeriac sheets)

Celeriac Puree

• 1kg celeriac peeled and sliced
• 50g unsalted butter 
• 200ml double cream

Method 

Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.

Spring Onions

Slice thinly and add to iced-water to curl

Pommes Anna

• 1kg Redskin Potato (Like a Rooster)
• 250g Butter
• 1 Bulb Garlic Halved
• 1 Bunch Thyme
• 3 Spring Rosemary
• 1/2 tea spoon maldon sea salt

Method

Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt

Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.