• Toasted hazelnuts, thyme and crème fraîche to serve
METHOD:
1. Heat the oil in a large pot. Add the veg, Apple and garlic to the pot. Season with salt and pepper and stir to coat in the oil. Place the butter wrapper on top and put the lid on. Cook over a medium heat for 15-20 minutes until soft.
2. Add the sprigs of thyme, sage, stock, season, and simmer over a low heat for 10 minutes until the celeriac is tender.
3. Remove from the heat, pick out the thyme stalks and add the milk. Blitz with a blender until smooth.
4. Check the remaining and adjust to your taste. Spoon the soup into bowls and top with the crème fraîche, hazelnuts and some extra thyme leaves.
SERRANO GOAT SLICES
INGREDIENTS:
• 2 sheets of puff pastry
• 1 soft goats cheese log
• Grated mozzarella
• 160g Serrano ham
• 3 tablespoons of honey
• 2 tbsp wholegrain mustard
• 3 tbsp crème fraîche
• 2 tsps of fresh thyme leaves
• 1 egg beaten
METHOD:
1. Preheat your oven to 180C.
2. Lay out a sheet of puff pastry and spread a thin layer of mustard on top leaving a centimetre edge. Spread the crème fraîche on top followed by the mozzarella, goat cheese, ham, honey and half the thyme.
3. Paint the beaten egg along the edge of the pastry and place the second sheet on top. Use a fork to crimp the edges.
4. Brush the top with the remainder of the egg and sprinkle with thyme. Cut a few slits on top.
5. Place into the oven for 20 minutes until golden. Cut into slices and serve
