The Guardian Feast supplement, July 20, 2019

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  • Roast pickled celeriac, sweet chilli dressing

    • Poppyseedbagel on January 18, 2021

      Absolutely gorgeous but a lot of work with all the basting... the recipe in Flavour is different from the online one which might be too salty. However, in the book, the instruction is to cut “batons“ of celeriac, which implies they are quite big. I think it would be better to have juliennes, as per the recipe online. The salad does need the amount of salt specified in Flavour.

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  • Published Jul 20 2019
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.