Celeriac and lamb coucous

Ingredients

• 4 lamb cutlets from Coombe Farm Organics
• Three fresh chillis
• One onion
• One stick celery

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• One medium butternut squash
• Thyme
• Olive oil
• Butter

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• One parsnip
• Six small carrots
• One medium potato
• Some cauliflower leaves and stalk

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• One celeriac
• Fresh thyme
• 4 table spoons of chopped walnuts

Lamb cutlets

Chop onion, chillies, celery and place cutlets on top. Roast.

Squash

Chop into small cubes, roast with olive oil.

Vegetables

Chop potato, parsnip, carrots, cauliflower stalk into small cubes, in that order, microwave whilst chopping.

Roast with olive oil and thyme.

Celeriac

Chop into 2cm cubes, roast with olive oil. Toast walnuts in a frying pan and add.

Serve with couscous made with butter, vouillon powder and celery greens.

Garnish with fresh thyme, celery greens and corriander.