Roasted Celeriac, Blue Cheese and Apple Stack

Preparation Notes

Ingredients

• 3 tbsp olive oil
• 200g apple peeled, cored and chopped into 2cm cubes
• 500g celeriac peeled and chopped into 1cm cubes
• 25g butter
• 1 shallot finely sliced
• 25g plain flour
• 100g vegetarian blue cheese crumbled
• 300ml double cream
• ½ tsp rosemary chopped
• ½ tsp thyme chopped
• 16 sundried tomatoes finely chopped
• 600g frozen chopped spinach defrosted and as much of the water drained as possible
• 1 lemon juiced
• 3 cloves garlic crushed
• Salt and pepper to taste
• 1 packet filo pastry

Method

1. Pre-heat the oven to 200°C/gas mark 6. Place the celeriac and apple in a lined roasting tin and drizzle with a little olive oil. Roast for 30 minutes or until the vegetables have started to soften.
2. Once the apple and celeriac are nearly cooked, fry the shallot in the butter then mix in the flour. Melt in the cheese then slowly add the double cream. Cook until you are left with a fairly thick mixture then add the apple, celeriac and chopped herbs. Set aside.
3. Warm the sundried tomatoes in a pan for 3 minutes. Set aside.
4. Warm the spinach in a frying pan with the garlic and lemon juice. Season with salt and pepper. Set aside.
5. Reduce the oven temperature to 180C/Gas Mark 4. Cut the filo into 12 circles with the food ring and place on a baking sheet. Brush with oil and bake in the oven for 5 minutes – be careful as they cook quickly. Leave to cool down.
6. Place a piece of the filo into the food ring then spoon over some of the cream mixture, add a layer of spinach and finally tomato. Continue again to make another layer and top the stack with a third piece of filo. Carefully remove the food ring and serve immediately.