Galton Blackiston's potato and celeriac spider recipe

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  • Serves 4
  • 20mins to prepare and 60mins to cook
  • 405 calories / serving
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(h)potato and celeric spider Great British Chef TESCO

Get the children eating loads of healthy veg with this fun dish! Making a spiders web of unusual vegetables such as celeriac and beansprouts is a great way to get them to try new flavours.

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.

Peel the potatoes, take the skin of the celeriac off with a knife and grate coarsely. Place into a clean tea towel and squeeze out as much moisture as possible.

Place the grated potatoes and celeriac into large bowl. Melt the butter over a low heat and add half of it to the mixing bowl. Season with salt and pepper and mix well to combine.

Add the remainder of the melted butter to a medium-sized pan, along with the olive oil, and place over a medium heat.

Add the potato and celeriac mixture to the pan, pressing down firmly with a spatula to form a rosti.

Cook until the bottom of the rosti is golden brown, lifting with the spatula to check. Shake the pan a few times while the rosti is cooking to ensure it doesn’t stick. Once golden carefully flip the rosti over and again cook until golden brown on the other side.

Transfer to an oven-prof dish and cook in the oven for 15-20 minutes.

Meanwhile, bring a pot of water to the boil and gently lower in the eggs. Cook for 9 minutes on a gentle boil. Remove from the pan and place in a bowl of iced water to allow them to cool quickly.

Next, place the rashers of bacon under the grill and cook until really crispy on both sides.

Peel the hard boiled eggs and chop them coarsely. Add to a bowl and ask the kids to mix in the mayonnaise. Once it’s cool, get them to break up the bacon into little chunks and mix through. They can even add the salt and pepper before setting aside.

Once cooked, remove the rosti from the oven but leave in the dish to keep warm.

Bring a large pot of salted water to the boil. Drop in the asparagus and beans and lightly cook for 4 minutes, adding the beansprouts for the last 30 seconds to blanch them. Then drain and cool

Place the beans and asparagus in the middle of each plate to make the spiders’ legs.

Place the rosti on a chopping board and cut into 4 even wedges. Place each wedge onto each pile of greens to make the spider's body.

Ask your little helpers to add a big dollop of the egg and bacon mayonnaise on top and finish with beansprouts to make a spider web. Serve. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 250g (8oz) large floury potatoes
  • 150g (5oz) celeriac
  • 30g (1oz) butter, melted
  • 30ml (2 tbsp) olive oil
  • 3 eggs
  • 2 bacon rashers
  • 50ml (2fl oz) mayonnaise
  • 12 asparagus spears, trimmed
  • 200g (7oz) French beans
  • 50g (2oz) beansprouts
  • 2 pinches black pepper
  • 2 pinches salt
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  • Energy 1678kj 405kcal 20%
  • Fat 32g 46%
  • Saturates 9.1g 46%
  • Sugars 3g 3%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 13.8g Protein 12.8g Fibre 5.2g

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