Recipe

Pastry:

150g butter
225g plain flour
Pinch salt
Cold water to bind

Wrap the butter in parchment and freeze for 45 minutes.
Place the flour into a bowl and mix in the salt. Coarsely grate the butter into the flour then rub until the mixture is fine and sandy. Add cold water to bind to a dough, wrap in cling and chill.

Roast Celeriac:

1 medium celeriac, scrubbed under cold water
1 tablespoon oil
Salt
Few sprigs fresh thyme

Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds.
Place on parchment, brush with oil, season with salt and add the thyme. Cover with foil and roast in a 180oc oven for about 45 minutes or until soft.

Mushroom Duxelle:

350g mushrooms, sliced
2 tablespoons oil
1 onion, finely chopped
2 cloves garlic, minced
25g butter
75ml Port or red wine
1 tablespoon balsamic vinegar
Salt and pepper to taste

Heat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute then dot around the butter and add the onion and garlic. Cook until onions are golden and add the balsamic and Port. Season and cook until all the liquid has evaporated. Blend to a smooth puree and cool.

8 stalks cavalo nero or outside leaves of savoy cabbage

Remove the stalks and bring bring a big pan of salted water to the boil. Add the greens and cook for a minute. Cool under cold water and pat dry with kitchen paper.

To assemble:

1 egg yolk
100g crumbled feta
100g grated cheddar

Roll the pastry out into a rectangle 40cm x 30cm
Place half the greens into the middle, leaving a 4cm border around the edges. Trim the edges and roll out and cut out stars for the top.
Add half the duxelle, top with the celeriac, add the feta, cheddar, more duxelle and top with the remaining greens. Brush the edges with egg yolk and fold the edges in and roll up.
Place on a lightly oiled baking tray and set oven to 180oc. Brush the top with egg yolk, place on the stars and brush with more yolk. Bake for about 30 minutes and serve.

Peppercorn Gravy

1 shallot, finely chopped
25g butter
1 teaspoon brined green peppercorns, roughly chopped
1 teaspoon freshly ground black pepper
50ml whiskey or brandy
200ml vegetable stock
½ teaspoon marmite
1 tablespoon balsamic vinegar

Cook the shallots in the butter until soft and golden. Add the peppercorns and cracked black pepper and the whiskey. Add the marmite, stock and balsamic and boil to a spoon coating sauce. Check seasoning.