Hosting a dinner party? Try Punk Royale's exclusive recipe of ember-baked celeriac

• 200g celeriac
• 200g Parmesan “Vacche Rosse”*
• 85g leek
• 130ml dry sherry
• 25g butter, normal salted
• 16g salted & preserved Périgord truffle
• 2 cloves garlic
• 10g lemon thyme
• 5ml 100 year old Balsamic vinegar**
• 10ml olive oil
• 3g smoked sea salt***

Salted & preserved Périgord truffle

1. Take fresh Périgord truffle and cut into small dice, around ½cm square.
2. Salt with 1.5% salt. Work out the weight of the chopped truffle, and weigh 1.5% of the weight in regular salt.
3. Coat the diced truffle in the salt, and mix around thoroughly with your hands. This draws out a lot of the moisture, and also starts the preservation process.
4. Leave like this to sit for at least 48 hours in the refrigerator.
5. Cover in oil and store in the fridge for up to 6 months.

Celeriac

1. Brush celeriac with olive oil and grill over medium heat over embers for 30-45 minutes.
2. Test with a stick or small sharp knife to see that it’s tender and cooked all the way through.
3. Let is rest, wrapped in a piece of baking paper to keep warm.

Cheese broth

1. Cut leek and grate the cheese. Save a small piece of cheese, around 5g for the garnish.
2. Heat the cheese and the leeks with sherry at over low heat (keeping the liquid at approximately 80C for 45 minutes to evaporate the alcohol). Brown the butter with the garlic, remove from heat and place in the lemon thyme to infuse. Set aside for 10 minutes.
   Pick the thyme out of the butter after it’s infused.
3. Combine the cheese mixture with the butter mixture and blend with a stick blender until smooth.
4. Pass through a sieve and keep the liquid warm.

Plating the dish

1. Cut the celeriac in 8 pieces.
2. Place 2 pieces in the bottom of each plate.
3. Spoon in 4g truffle to the middle of the plate.
4. Spoon in the cheese broth into the plates, over the preserved truffle.
5. Drop the balsamic vinegar over the celeriac.
6. Season with smoked sea salt and finish up the plate with shavings of parmesan.

*Parmesan “Vacche Rosse” is a special Parmegiano Reggiano from the Red Cow.
** 100 year old Balsamic vinegar is from the brand Leonardi. Can be found in specialty shops.
*** Maldon do a great smoked sea salt flakes! This, or other brands, can be found at Saluhall or specialty food shops.