A perfectly autumnal dish from Simon Rogan’s cookbook, add this Celeriac and Mustard-glazed Chicken Wings with Celeriac and Apple Salad to your meal plan.
Serves 4, as a starter
Ingredients
For the celeriac and mustard-glazed chicken wings:
1 medium celeriac (about 450g)
45g whole grain mustard
100g honey
20g unsalted butter
12 chicken wings
For the whole grain mustard emulsion:
1 soft-boiled egg (cooked for 4 minutes)
25g whole grain mustard
5ml white wine vinegar
1½ tsp honey
a pinch of salt
150ml sunflower oil
For the celeriac and apple salad:
1 medium celeriac (about 450g)
2 Granny Smith apples
20ml rapeseed oil
juice of 1 lemon
salt, for seasoning
chickweed and golden streak mustard leaves, to serve
Method
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
For the glazed chicken wings, peel and juice the celeriac in a juicer. Put thejuice in a small saucepan over a medium heat with a pinch of salt and reduce by half. Remove from the heat and add the mustard, honey and butter. Mix well. Toss the wings in the glaze and put in a single layer on a baking tray. Bake for 40 minutes until golden and sticky.
While the chicken is cooking, put all the ingredients for the emulsion, except the oil, in the blender along with 1½ teaspoons of water. Blend together slowly. Gradually add the oil until the emulsion has a mayonnaise consistency.
To make the salad, peel the celeriac then shave it using a peeler and cut the shavings into strips. Put the strips in a bowl. Peel the apples and grate them into the celeriac. Dress with the oil, lemon juice and a pinch of salt.
Divide the warm chicken wings among plates and add the salad, emulsion and leaves.
Rogan: The Cookbook by Simon Rogan (HarperCollins, £30). Photographer: Cristian Barnett
