As the festive season winds down, many of us are left with a fridge full of lingering ingredients. Celebrated chef and food writer Thomasina Miers has shared a pair of spectacular recipes designed to combat winter gloom and tackle those post-holiday leftovers head-on.
A Golden, No-Fuss Soufflé to Warm the Soul
At the heart of this comforting winter meal is a celeriac, onion and cheese soufflé that cleverly sidesteps the traditional, fussy béchamel sauce. This light yet filling dish is a masterclass in economical cooking, transforming leftover roots and bits of cheese into something truly glorious.
The recipe calls for 300g of celeriac and 200g of floury potatoes, boiled until tender. These are combined with a base of sweet red onions, softly cooked with thyme and garlic. The magic happens with the addition of double cream, Greek yoghurt, and a generous 250g of grated cheese – a mix of blue and cheddar is recommended for depth of flavour.
After seasoning with nutmeg and folding in seven separated eggs, the mixture is baked in a buttered dish for 40-45 minutes at 210C (190C fan). The result is a golden, cheese-crusted soufflé that rises impressively, filling the kitchen with an irresistible aroma.
The Perfect Zingy Counterpoint: A Honeyed Citrus Salad
To cut through the richness of the soufflé, Miers pairs it with a vibrant, honeyed citrus, rocket and pomegranate salad. This isn't just a side dish; it's a burst of colour and sharp flavour designed to elevate the entire meal.
The salad combines segments of blood orange and pink grapefruit with peppery rocket, chicory, and jewel-like pomegranate seeds. A simple but impactful dressing is made by whisking the collected citrus juices with honey, cider vinegar, Dijon mustard, and olive oil, with finely diced red onion added for bite.
The final assembly sees the leaves topped with the citrus, seeds, and toasted sunflower seeds before the dressing is poured over. Miers suggests saving half the pomegranate seeds for breakfast the next day – a nod to the recipe's waste-not ethos.
Smart Cooking for the Winter Months
These recipes embody what Miers calls "good, old-fashioned housekeeping." The soufflé is a brilliant vehicle for using up leftover cooked potatoes or celeriac, along with those cheese ends lingering in the fridge. The salad, meanwhile, makes the most of winter citrus at its peak.
Together, they create a balanced, restaurant-quality meal that is both comforting and refreshing. The soufflé serves four to six people, making it ideal for a family supper, while the bright salad ensures the plate is anything but stodgy. It's a combination that proves winter cooking can be both resourceful and spectacularly delicious.
