Ingredients

Ingredients For the dauphinoise

• 1 head celeriac (about 400g/14oz), peeled and thinly sliced

• butter, for greasing

• salt and freshly ground black pepper

• 1 tbsp finely chopped sage

• 100g/3½oz mature cheddar cheese, grated

• 150ml/5fl oz double cream

• 50ml/2fl oz full-fat milk

• 2 garlic cloves, crushed

• salt and freshly ground pepper

For the pork

• 75g/2½oz butter

• 2 x 200g/7oz pork tenderloins

• salt and freshly ground black pepper

To serve

• fine beans

• apple chutney

Description

Recipe Uses 1 Head Celeriac (about 400g/14oz), Peeled And Thinly Sliced, Butter, For Greasing, Salt And Freshly Ground Black Pepper, 1 Tbsp Finely...

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