Celeriac and Lancashire Cheese Bread

This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.

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  Makes 1 loaf (serves 4-6)

Ingredients
6 oz (175 g) celeriac (peeled weight)
4 oz (110 g) Lancashire cheese, roughly crumbled into ½ inch (1 cm) pieces
6 oz (175 g) self-raising flour, plus a little extra for the top of the loaf
4 spring onions, finely chopped (including the green parts)
pinch cayenne pepper
1 teaspoon salt
1 large egg
2 tablespoons milk
Pre-heat the oven to gas mark 5, 375°F (190°C).

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Equipment
You will also need a small baking tray, very well greased.

This recipe is taken from Delia's Vegetarian Collection.

Method

All you do is sift the flour into a large mixing bowl, add the spring onions, two-thirds of the crumbled cheese, the cayenne pepper and the salt. Then, using the coarse side of a grater, grate in the celeriac as well.

Now give everything a really good mix. Beat the egg and milk together and, using palette knife to mix, gradually add it all to the mixture until you have a loose, rough dough.

Now transfer it to the baking tray and, still keeping the rough texture, shape it into a round with your hands.

Next, lightly press the rest of the cheese over the surface, sprinkle with a little flour and bake the bread on the middle shelf of the oven for 45-50 minutes, or until golden brown. Cool on a wire rack and eat as fresh as possible.

This is lovely served still warm, and if you have any left over, it's really good toasted.

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 Serves 6

Slow-cooked Celery and Celeriac Soup

Because the vegetables are very slowly cooked, this soup has lots of lovely flavour, and it's quite satisfying and filling, particularly with some Celeriac and Lancashire Cheese Bread (see link at the end of the recipe).