As the dark days of winter linger, renowned chef and food writer Thomasina Miers has shared a pair of spectacular recipes designed to bring light, flavour, and colour to the table. Her clever pairing of a golden, cheese-crusted celeriac soufflé with a vibrant honeyed citrus salad offers a masterclass in transforming seasonal roots and post-festive leftovers into a show-stopping meal.
A Golden, No-Fuss Soufflé for Winter Warmth
The centrepiece of this culinary bright spot is a light but deeply satisfying celeriac, onion, and cheese soufflé. Miers eliminates the traditional fuss of making a béchamel sauce, creating a simpler yet no less impressive dish. The recipe is a brilliant way to use up leftover celeriac and floury potatoes from the festive season, along with any ends of cheese lingering in the fridge.
Prepared in just 10 minutes with a cook time of around 90 minutes, the soufflé serves four to six. The process involves boiling 300g of celeriac and 200g of potatoes until tender, then mashing them with double cream and Greek yoghurt. A soffritto of red onion, thyme, and garlic, softened in butter, is stirred through the mash along with a generous 250g of grated cheese – Miers suggests a mix of blue and cheddar. Seven separated eggs provide the lift; the yolks are beaten into the vegetable mix before the stiffly whisked whites are carefully folded in.
The mixture is baked in a buttered dish at 210C (190C fan) for 40-45 minutes until puffed, golden, and glorious. The result is a comforting, cheese-crusted triumph that is both rustic and elegant.
The Zingy, Colourful Salad Companion
To cut through the richness of the soufflé and add a sharp burst of flavour, Miers pairs it with a refreshing honeyed citrus, rocket, and pomegranate salad. This dish is a celebration of colour and contrasting textures, ready in just 25 minutes.
The salad combines slices of blood orange and pink grapefruit with peppery rocket leaves and chicory. It is studded with jewel-like pomegranate seeds and toasted sunflower seeds for crunch. The dressing is a simple yet perfect blend of the collected citrus juices, honey, cider vinegar, Dijon mustard, and olive oil, with finely diced red onion macerating within it to soften its bite.
Smart Cooking and Zero Waste
Beyond the recipes themselves, Miers highlights the importance of skilful, old-fashioned housekeeping to avoid food waste. She notes that understanding how to store ingredients properly and keeping a keen eye on the contents of your fridge and freezer allows you to use everything up creatively. This soufflé and salad duo epitomises that philosophy, turning potential waste into a spectacular and delicious winter feast.
With its harmonious balance of comforting warmth and bright, sharp freshness, this recipe combination from Thomasina Miers is a guaranteed way to lift spirits and delight palates during the coldest months.
