Grey squirrel ragù with celeriac lasagne
by Ivan Tisdall-Downes

Ingredients

Fresh Meat

  • 4 grey squirrels, cleaned and any offal removed (they are usually sold ready-prepared, but do double check)

Fruit & Vegetables

  • 1 carrot, roughly chopped
  • 1 onion, quartered
  • 5 garlic cloves, halved
  • 1 stick of celery, roughly chopped
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 400g tin of chopped tomato
  • 1 celeriac

Store Cupboard

  • 10 black peppercorns
  • 1 tbsp of capers, heaped
  • 1 tsp Demerara sugar
  • 1 tbsp of tomato purée
  • sea salt
  • sea salt
  • 200g of breadcrumbs
  • 1 pinch of sea salt

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 sprig of fresh thyme, large
  • 1 tsp marjoram, dried
  • 25g of parsley, chopped

Spices & Dried Herbs

  • 1 tsp fennel seeds
  • freshly ground black pepper

Oils & Vinegars

  • 25ml of apple balsamic vinegar
  • vegetable oil, for frying

Beverages

  • 100ml of red wine

Dairy

  • 1 knob of unsalted butter, large
  • 100g of unsalted butter

Delicatessen

  • 6 pickled walnuts, chopped

Cheese

  • Lincolnshire poacher cheese, grated