Matt Manning Chef - Pearl Barley, Gorgonzola Cheese, Roasted Celeriac and Char-Grilled Apple.

(Serves 4)

Celeriac Pearl Barley:

250g Pearl Barley

2 Leek – Chopped

2 Thyme sprigs

1 Garlic Clove

100g Celeriac Puree

50g Gorgonzola Cheese

Salt

Pepper

2 Apples – Cut into 8

2 Celeriac – Cut into 4

Method:

Set your Siemens Induction hob onto high heat and in a large Scanpan pot, add pearl barley, garlic and thyme.
Add water to cover and cook until soft.
Sauté leeks till soft, and add the pearl barley and cook for 2 minutes.
Add Celeriac Puree to bind the mixture and then add Gorgonzola cheese to achieve a creamy consistency.
Season with salt and pepper and set aside for later use.
Place apples in lemon water to prevent oxidization (browning).
Chargrill the apples using a pan or direct grill.
Season celeriac with salt, pepper and olive oil and roast celeriac bits in a hot pan until golden brown.

Pearl Barley, Gorgonzola Cheese, Roasted Celeriac and Char-Grilled Apple.