Oui Chef

CELERIAC

Knobbly, earthy and wonderfully versatile, celeriac is one of autumn and winter’s most underrated root vegetables. Also known as celery root, it has a rough, pale exterior that hides a creamy-white flesh with a delicate flavour somewhere between celery, parsley and nutty root vegetables. Its firm texture makes it perfect for roasting, puréeing, gratinating, braising or shaving finely into salads. Celeriac pairs beautifully with butter, cream, mustard, garlic, thyme, sage, apple, hazelnuts and Parmesan.

Not a Root of Celery: Celeriac and stalk celery are different cultivated forms of the same species. Celeriac has been selected for its swollen underground stem, while celery is grown mainly for its crisp stalks.

A Chef’s Chameleon: It can be roasted until caramelised, blended into silky purées, grated raw into remoulade, turned into soup or layered into a gratin.

Apple’s Best Friend: Celeriac and apple are a classic combination. The sweetness and acidity of apple beautifully balance celeriac’s earthy character.

Don’t Waste the Trimmings: The peel and offcuts can be used to add flavour to vegetable stocks, soups and sauces.

Recipe in the comments!

ROMANO PEPPERS

Long, glossy and beautifully sweet, Romano peppers, also known as sweet pointed peppers are a late-summer favourite with chefs. Their elongated shape, thin skin and juicy, crisp flesh make them fantastic for roasting, grilling, stuffing or simply eating raw. As they ripen from green through to red, yellow and orange, their flavour becomes sweeter and more aromatic. Unlike hot chillies, sweet peppers contain little to no capsaicin, so there’s none of the fiery heat.

Fun Facts

Same Family: Romano peppers belong to the Capsicum annuum species, the same species that includes many chillies and sweet peppers.

Sweeter as They Ripen: Green peppers are immature fruits; as they mature and change colour, they generally become sweeter.

No Fire Required: Sweet pepper varieties lack the capsaicin that gives chillies their heat.

More Than Red: Romano-style peppers can be found in beautiful shades of green, yellow, orange and red.

Summer Crop: UK-grown sweet peppers are primarily a summer and early-autumn crop, with many cultivars harvested from July into October.

Chef’s Favourite: Their long shape and thin, tender skin make them particularly good for roasting whole, grilling over a flame or stuffing.

ROASTED ROMANO PEPPERS WITH FETA, GARLIC & HERBS

Serves: 4

Prep time: 5 mins | Cook time: 20 mins

Ingredients

4 Romano peppers
100g feta
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
Fresh oregano or thyme
½ lemon
Cracked black pepper
Toasted almonds or pine nuts, optional

Instructions

Prep: Halve the Romano peppers lengthways and remove the seeds.

Roast: Place cut-side up on a baking tray. Drizzle generously with olive oil and scatter over the garlic and herbs.

Cook: Roast at 200°C (180°C fan) for 18–20 minutes until soft, blistered and caramelised around the edges.

Finish: Crumble over the feta, squeeze with fresh lemon and finish with cracked black pepper and a drizzle of olive oil.

Serve: Gorgeous warm with crusty bread, alongside grilled meat or fish, or folded through a summer

Sweet, juicy and unmistakably British, Victoria plums are one of late summer’s great seasonal treats. With their deep red-purple skin and golden-yellow flesh, they balance delicate sweetness with a gentle tartness, making them just as gorgeous eaten straight from the fruit bowl as they are baked, roasted, poached or turned into jam.

Victoria is one of Britain’s best-loved plum varieties and is equally at home in desserts and savoury cooking. The fruit is medium to large, juicy and richly flavoured, with the variety traditionally harvested from late August into early September.

Fun Facts

Named After Royalty: The Victoria plum takes its name from Queen Victoria.

British Classic: The variety originated in Britain and was introduced commercially in the 19th century.

Two-in-One: It’s considered both a dessert and culinary plum, perfect for eating fresh or cooking.

Ruby Skin, Golden Flesh: The contrast between its dark skin and yellow flesh is one of its signature characteristics.

Self-Fertile: Victoria plum trees can pollinate themselves, making them a popular choice for home growing.

ROASTED VICTORIA PLUMS WITH VANILLA & MASCARPONE

Serves: 4

Prep time: 5 mins | Cook time: 15 mins

Ingredients

6 ripe Victoria plums
2 tbsp runny honey
1 tsp vanilla extract
1 tbsp butter
250g mascarpone
Fresh mint
Toasted almonds

Instructions

Prep: Halve the plums and remove the stones.

Roast: Place cut-side up in a baking dish. Dot with butter, drizzle with honey and add the vanilla.

Bake: Roast at 190°C (170°C fan) for 12–15 minutes until soft, glossy and caramelised around the edges.

Serve: Spoon warm plums over mascarpone and finish with toasted almonds and fresh mint.

Late summer on a plate!

Lobster mushrooms are one of nature’s great culinary transformations, taking an ordinary mushroom and turning it into something strikingly orange-red, firm and intensely savoury. Their vivid colour resembles a cooked lobster shell, while their dense texture and rich, slightly nutty flavour make them a favourite with chefs looking for something truly distinctive.

Unlike most mushrooms, lobster mushrooms aren’t actually a mushroom species in their own right. They’re created when the parasitic fungus Hypomyces lactifluorum grows over certain mushrooms, transforming their appearance, texture and flavour.

Fun Facts

Nature’s Makeover: The fungus completely changes its host mushroom, turning it a vivid lobster-shell orange.

Not One Species: A lobster mushroom is usually a Russula or *Lactarius* mushroom that has been colonised by Hypomyces lactifluorum.

Woodland Favourite: They’re typically found on the forest floor, particularly in woodland environments.

Distinctive Aroma: When fresh, they can have a subtle seafood-like aroma, helping inspire their lobster-inspired name.

Chef’s Favourite: Their firm texture means they hold up beautifully to sautéing, roasting and grilling.

Rich in Umami: Their meaty texture and savoury flavour make them fantastic in pasta, risotto, sauces and alongside grilled meats.

Recipe:

LOBSTER MUSHROOM & GARLIC BUTTER TOAST

Serves: 4

Prep time: 5 mins | Cook time: 8–10 mins

Ingredients

250g fresh lobster mushrooms
40g butter
2 garlic cloves, finely chopped
1 tbsp olive oil
Fresh thyme
4 slices sourdough
Sea salt & cracked black pepper
Parmesan, to finish

Instructions

Prep: Gently clean the mushrooms and slice into chunky pieces.

Sauté: Heat the olive oil and butter in a frying pan. Add the mushrooms and cook over medium-high heat for 5–6 minutes until golden and tender.

Flavour: Add the garlic and thyme and cook for another 1–2 minutes. Season generously.

Toast: Toast the sourdough until crisp and golden.

Serve: Spoon the warm lobster mushrooms over the toast, finish with freshly grated Parmesan, cracked black pepper and a little extra thyme.