Ingredients
- 200g potatoes, peeled and halved
- 20g duck fat
- 2 large onions, quartered few whole garlic cloves
- 2tsp olive oil
- For the celeriac mash
- 15g butter
- 1 onion, peeled and slice
- 1 clove of garlic, peeled
- 200g celeriac, peeled and cut into cubes
- 1 litre vegetable stock
- Salt and ground black pepper freshly-grated nutmeg
- 200g leftover roast pork
- 2-3tbsp hoisin sauce dash of sunflower oil
- 4 spring onions, sliced
Instructions
- Heat the oven to 190°C, 170°C fan, then roast the potatoes in duck fat for 1 hour 30 minutes. In a separate roasting tin, roast the onions and garlic with the olive oil for 1 hour, and then leave to cool.
- For the mash, heat half the butter in a pan, add the onion and garlic, then cover and cook for 5 minutes.
- Add the celeriac and cook, covered, for 5 minutes. Add about 300ml of water, then cover and simmer for about 20 minutes, until the celeriac is soft. Drain, then dry a little over the heat. Add the rest of the butter, then mash well and season with salt, pepper and nutmeg.
- Chop potatoes, onion and garlic and put in a pan with the vegetable stock. Bring to the boil and simmer for 5 minutes. Add the mash and simmer for another 5 minutes. Whizz until smooth, then season well.
- Chop the pork into small pieces and mix with the hoisin sauce. Heat the sunflower oil in a wok, and add the pork and spring onions. Stir-fry for 5 minutes. Ladle the soup into bowls and spoon the pork on top. Grind black pepper over.
