Ingredients

Chervil & apple dressing
200g Extra virgin olive oil
100g Water
6g Garlic, sliced
4g Salt
50g Parsley
75g Chervil, inc stalk
50g Banana shallot, finely chopped
100g Braeburn apple, finely chopped
30g Chardonnay vinegar
10g Cab Sav vinegar
Celeriac Ribbons:
Celeriac, as large as possible
Avocado (Per service)
Ripe haas avocado
4l Water
60g Salt
Pine broth
4l Water
2.4kg Sliced white onions
62g Salt
122g Sugar
64g Pine, needles only, bruised
24g Bonito flakes
2 Lemon, zest of, micro planed
60g Lemon juice
40g Chardonnay vinegar
2g Vitamin C
Chervil oil (3 days)
300g Chervil, (stalk chopped off when bunched)
300g Baby spinach
300g Cooking olive oil
300g Veg oil
4g Salt
To assemble:
Lemon dressing
Purple geranium flowers
Chive curls
Toasted angelica seeds (10mins at 170C no fan), finely chopped

Method

For the chervil and apple dressing:
Blend the first 4 ingredients together in vitaprep until the garlic is completely dissolved.
Add the herbs and blend to a coarse green mix, rustic, approx. 20 secs on low-mid setting.
Remove from blender and transfer to a bowl, mix in the apple, shallot and vinegar. Check with senior chef.
For the celeriac ribbons:
Peel the celeriac and using a slicer, cut into slices on 1.5 on the dial.
Blanch for 10 secs in boiling salted water (3% salinity) then refresh in ice water.
Store on absorbent paper.
For the avocado:
Bring 1l water to a boil and add the salt to dissolve. Remove from the heat and add the remaining water to cool it down.
Halve the avocado and remove the stone; dice 2cm and place in the brine for minimum 1 hour.
Keep until required.

For the pine broth:
For the broth, place the first 4 ingredients in svide bags and cook in simmering water for about 30 mins until the onions are completely soft.
Once cooked, check with senior chef, then empty into a bucket. Whilst still warm, add the pine and bonito. Leave to cool to room temperature, then add the other ingredients, and leave to infuse overnight.
Pass through a chinois, then check with senior chef. Keep on ice.
For the chervil oil (3 days):
In rapidly boiling salted water (30g / 1l), blanch the chervil for 30secs, then add the baby spinach for 30 secs then refresh in ice water.
Drain v. well, and squeeze out all the water. Must be completely dry.
Blend with the salt and oil in a vita prep until bright green and v. hot.
Drain through double muslin. Senior chef to check.
To assemble:
Evenly drizzle some lemon dressing all over a metal tray. Then lay the 1 slices of celeriac on top to dress the outside. Spoon approx. 4 pieces of drained avocado in each (3 on the base and 1 on top) then top with 1tsp of the dressing.
Wrap up the edges to form a beggar’s purse. Check them all with senior chef.
Dust with angelica seed, then top with the chive curls (approx. 5) and a scatter of flowers, creating height and volume.
Place the dumpling in the base of Mattes deep rim white bowl. Add 1 x 3ml pipette of the chervil oil.
Pour in the ice cold broth at the table

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.