Roasted cod fillet, celeriac purée, celeriac & wholegrain mustard Salad  

By Chef Alex Webb

For 2 People
60 Mins
Allergens: Gluten

Utensils & Essentials

Mixing bowl, rolling pin, non-stick pans, knife, chopping board.


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.


  • 200g Cod fillet 
  •  1 Celeriac 
  •  1 jar Whole grain mustard grey 
  •  100g Butter
  •  200ml Cream
  •  1 lemon zest 
  •  1 bunch thyme 
  •  1 garlic salt to taste
  •  olive oil
  • 50ml milk  
  • Whole Spice
For the tawa paratha:

How to make

Lamb Rogan Josh
Heat the oil in a pan and add the whole spice mix (bay leaves, cardamom, cloves and cinnamon).
In a large saucepan, warm the olive oil to a low-to-medium heat.
Once the spices start spluttering, add the onions and cook until brown.
Next, add the ginger and garlic paste and cook until the raw aroma goes away before adding the powdered spices. Stir and cook for another couple of minutes.
In another pan, sear the lamb on all sides. This will help them to retain their juices and stay moist while cooking.
Place the lamb into the onion mixture and add the chopped tomatoes. Cook until the lamb is fully tender.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Add the coriander stems and leave the dish to cook on a low heat for 90 minutes. Alternatively, transfer the meat and sauce to a slow cooker for 8 hours.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Once the lamb is cooked, take out of the sauce and keep to one side.
Pass the sauce through a fine colander or sieve before pouring over the lamb shanks. Serve hot and garnish with freshly chopped coriander and julienned ginger.
To make the Tawa Paratha, put whole wheat flower in a bowl, add 1tsp salt, 1 tbsp sunflower oil. Mix together. Then slowly add small amounts of luke warm water kneeding as you go until you have your dough ball. Divide into 4 small balls, flatten each ball by hand, using a rolling pin flatten to approx. 15cm. Spread a small amount of oil over 1 side, dust oil side with flour and fold in half. Oil and dust 1 side again and fold. Using a rolling pin flatten to the bread again and fry in a dry frying pan on medium to high heat, turn regularly until cooked.