Hay baked celeriac with chicken skin, whey and wheat grain pudding

Preparation time

Cooking time
30 mins to 1 hour

Serves 4

By Simon Rogan


For the wheat grain pudding

  • 150g/5½oz wheat berries
  • 300ml/10fl oz mushroom broth/vegetable stock
  • 60g/2¼oz smoked blue cheese, grated
  • 1 lemon, zest only
  • 1 tbsp chopped parsley

For the hay baked celeriac and butter

  • 4 baby celeriac 8cm/3in in diameter, peeled, roots removed
  • 120g/4½oz hay (clean eating hay from the pet shop and not bedding hay)
  • 120g/4½oz butter, melted

For the chicken and yeast flake crumb

  • 50g/1¾oz yeast flakes
  • skin from 1 large chicken
  • 100ml/3½fl oz reduced chicken stock/gravy

For the whey sauce

  • 300ml/10fl oz whey
  • 50g/1¾oz double cream
  • 50g/1¾oz butter
  • splash verjus
  • salt and freshly ground black pepper

To serve

  • dried celeriac roots
  • black trumpet mushrooms
  • watercress shoots