Josh Eggleton’s gluten-free bread sauce recipe is a great alternative to the traditional sauce and perfect for those guests who are gluten intolerant. This is a great partner to an array of roast dinners, and wonderful as part of a big Christmas meal.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Peel the onion and stud with the cloves. Place the single garlic clove, studded onion and torn bay leaves into a medium sized pan with the 600ml of milk and bring slowly to the boil to infuse
1 small onion
1 garlic clove, bashed with the back of a knife to squash but keep intact
2 bay leaves, torn several times
600ml of milk
In a medium sized pan melt the butter. Then add the celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits
25g of butter
700g of celeriac, peeled and cut into 1cm cubes
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
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