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Celia Brooks

Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002.

Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking.

Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.

Video Description

Here’s a lovely winter warmer using fast-day friendly palm hearts to fantastic effect, in tandem with sweet potato and Parmesan.

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Ingredients:

  • 100g/3½oz leek

  • 200g/7oz sweet potato (unpeeled weight)
  • 250ml/9fl oz/generous 1 cup boiling water
  • 1 tsp stock powder
  • 200g/7oz palm hearts (approx. 1 can, drained)
  • salt and pepper
  • 20g/¾oz Parmesan cheese

Method

  1. Boil the kettle while you slice the leek and peel the sweet potato and cut into chunks.

  2. Place both in a lidded saucepan with the boiling water and stock powder. Stir, cover, bring to the boil, and simmer gently for about 10–15 minutes, checking from time to time, until the potato is soft.
  3. Meanwhile, slice the palm hearts and grate the Parmesan. Heat the grill to high.
  4. Much or all of the water may have been absorbed – if so, add a few more splashes to the pan to stop it sticking; otherwise strain the mixture, (saving the stock for a virtually calorie-free savoury hot drink later on) and return the leeks and sweet potatoes to the pan. Add the palm hearts to the pan. Stir until heated through, crushing the sweet potato lightly, then remove from the heat. Scoop the contents of the pan into 1 medium or 2 individual casserole dishes (if saving the second portion, just leave it to cool, then chill or freeze; finish under the grill just before eating.)
  5. Sprinkle with Parmesan and place under the grill for 3–4 minutes, until golden and bubbly.

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