Sweetcorn and Celeriac recipes

Soup and salad recipes perfect for the mid autumn weather, featuring fresh local ingredients.

Spicy sweetcorn soup with toasted corn and crispy pancetta

Source: www.deliciousmagazine.co.uk

This easy sweetcorn soup recipe is made extra-special by a sprinkling of toasted corn and crispy pancetta.


1 onion (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
2 garlic cloves (Tasmanian Natural Garlic & Tomatoes)
2 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)
½-1 teaspoons chilli flakes (depending on taste)
4 new potatoes (about 200g) (Old School Farm, Seven Springs Farm)
450g sweetcorn kernels (Elphin Grove Farm)
2 fresh bay leaves
1 litre fresh chicken stock
75g pancetta slices (alternatively use bacon from Langdale Farm, Mount Gnomon Farm)
Cream, to serve (optional) (Elgaar Farm)


  1. Chop the onion and crush the garlic cloves. Fry both in a large saucepan with the olive oil for 10 minutes or until just softened. Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
  2. Chop the new potatoes, then add to the pan with the sweetcorn kernels and bay leaves. Add the stock and bring to the boil. Reduce to a simmer and cook, uncovered, for 20 minutes or until the veg are soft.
  3. Meanwhile, chop and fry the pancetta until crisp. Remove to kitchen paper to soak up excess fat. Add an extra handful of sweetcorn kernels to the frying pan and toast until tender.
  4. Remove the soup from the heat and allow to cool a little, then whizz with a stick blender until smooth. Season to taste, then ladle into bowls. Scatter with the crispy pancetta, toasted corn, extra chilli flakes and a drizzle of cream, if you like.

Serves 4


Celeriac and lentils with hazelnuts and mint

Source: www.ottolenghi.co.uk


60g whole hazelnuts (skin on) (Hazelbrae Hazelnuts, Tasmanian Natural Garlic & Tomatoes)
200g Puy lentils (The Grain Family)
700ml water
2 bay leaves
4 thyme sprigs (Plants Direct Tasmania, Tamar Valley Hydroponics)
1 small celeriac (650g), peeled and cut into 1cm chips (Elphin Grove Farm)
4 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)
3 tablespoons hazelnut oil (Hazelbrae Hazelnuts)
3 tablespoons good-quality red wine vinegar
4 tablespoons chopped mint (Plants Direct Tasmania)
Salt and black pepper


Preheat the oven to 140°C/Gas Mark 1. Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.

Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

Serves 4