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
A few simple ingredients come together to create a subtly flavoured sensation, for less than 100 calories! Celeriac is one of your best friends for fast days – whether cooked or raw, it is low in calories and carbs, intensely flavoured and just as filling as a starchy vegetable. Ready-cooked lentils are a fantastic high-protein convenience food, which can be found in long-life packets and also in cans.
Ingredients:
100g/3½oz leek
- 200g/7oz celeriac (peeled weight)
- 250ml/9fl oz/generous 1 cup boiling water
- 1 tsp stock powder
- large pinch of saffron strands
- 100g/3½oz cooked Puy lentils or other lentils
- 100g/3½oz ripe cherry tomatoes
- sea salt and freshly ground black pepper
Method
Boil the kettle while you prepare the leek and celeriac. Slice the leek and cut the celeriac into small cubes. Place them in a lidded saucepan with the water, stock powder and saffron, stir and bring to the boil. Cover and simmer for 10 minutes.
- Add the lentils and tomatoes to the pan and season with salt and pepper. Simmer for a further 5 minutes and serve.
