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Thomasina Miers’ celeriac steaks with sherry, lardons and capers | The Simple Fix
A simple celeriac ‘steak’ transformed into a rather opulent main course full of savoury, plummy flavour
Awareness of climate change, and how meat production contributes so drastically towards it, has given me huge inspiration in my recipe writing. A simple mantra to follow is to cook with more seasonal vegetables, grown as close to home as possible. And when we do eat meat, how can we eat less of it, buy better quality and use it to season our food, rather than filling up on it? My cooking is having to get more creative, so we are eating more adventurously and (hopefully) deliciously.