celery Archives | National Dish https://www.nationaldish.co.uk/ingredient/celery Recipes and Restaurant Reviews Fri, 10 Oct 2025 17:21:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png celery Archives | National Dish https://www.nationaldish.co.uk/ingredient/celery 32 32 Thirty-Hour Shepherd’s Pie | Recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe#respond Fri, 10 Oct 2025 17:00:19 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=4176 There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable. Often, shepherd’s pie was a …

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]]> 30 Hour Slow Cooked Shepherds Pie Recipe
Shepherd’s Pie is a British Classic

There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable.

Often, shepherd’s pie was a way to use up leftover roast lamb — simple, thrifty cooking at its best. In this case, we’ve gone all in from the start, braising lamb shanks for depth and richness. Both approaches are preferable to the shortcut of mince, which can never quite replicate the texture or flavour of true slow-cooked lamb.

The dish has its roots in the rural kitchens of the British Isles in the late 18th century, when the potato became a staple and leftover meat needed a second life. Whether from England, Scotland or Ireland, the idea was the same: nothing wasted, everything transformed — and few comfort foods speak so directly to home cooking.

I made this during a rare weekend off from coaching girls football, be assured, this Shepherd’s Pie is incredible but not nearly as good as my football team!

Thirty-Hour Shepherd’s Pie | Recipe
A slow-cooked lamb shepherd’s pie recipe made with lamb shanks, homemade stock and buttery Maris Piper mash. Traditional British comfort food, perfected over 30 hours. Don't worry, you won't need to shepherd it for 30 hours. Start with a casserole to braise the lamb and make stock.
Servings4 People
Prep Time1 Hour
Cook Time30 Minutes
Passive Time28.5 Hours
Ingredients
For the Stock
For the Pie Filling
For the topping
Instructions
  1. The Stock and pulled lamb (Day 1) Place the lamb shanks, carrot, onion, celery and peppercorns in a heavy casserole. Add water to come three-quarters up the sides of the shanks. Don't brown the meat, it'll catch a tiny bit if gnarl, but when it's in the pie, you want it soft and silky. Cover and roast in the oven at 130 °C for 6 hours. The meat should fall from the bone and the liquid should have turned into a rich, gelatinous stock. Lift out the shanks, strain the stock, and refrigerate both overnight. Discard the spent vegetables.
  2. The Filling (Day 2) Skim and discard any fat from the chilled stock. Shred the lamb from the bones and set aside, be careful to pick out any small bones. There's a particularly pin like bone in each shank, make sure you find those. In a clean pan, melt a little butter or dripping. Gently sweat the fresh carrot, onion and celery until soft and aromatic, avoid any colour. Stir in the flour to make a light roux, then add the shredded lamb. Gradually pour in enough of the reserved stock to form a thick, glossy mixture. Add the Worcestershire sauce and simmer until the sauce clings to the meat. Season generously to taste with salt and black pepper. Spoon into a deep baking dish and leave to cool slightly.
  3. The Mash Boil the Maris Piper potatoes in salted water until tender. Drain well and return to the pan over low heat to steam off excess moisture. Mash with all of the cream and the egg yolks until smooth and rich, add a little milk if you need to loosed it up, you don't want it runny at all though - so be careful. Season well, taste it. With a spatula gently scoop it into the roasting dish, creating a layer on top of the filling. Rough up the surface with a fork, I made a Union Jack - the texture will crisp beautifully in the oven.
  4. Bake Bake at 200 °C for 30–35 minutes, until the top is golden and the filling bubbles at the edges. There’s no need for cheese — the richness of the lamb and stock speaks for itself. You choose the colour as it bakes, you want a few burnt peaks for sure.
  5. Serve I served it with a big spoon full of peas, but any green vegetable loves sitting beside a Classic Shepherd's Pie. Enjoy

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]]> https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe/feed 0 Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe https://www.nationaldish.co.uk/recipe/cook-perfect-beef-brisket-recipe https://www.nationaldish.co.uk/recipe/cook-perfect-beef-brisket-recipe#respond Sun, 18 Mar 2018 18:22:52 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3289 Some people find roasting and cooking beef a real challenge, ending up with a disappointingly tough result, especially a beef brisket. All that is usually missing though, is a little patience and foresight. Brisket is a cheap (although annoyingly, that is changing) cut of meat …

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You know very well, all that colour and those soft looking vegetables – the perfect Beef Brisket is bathing in there.

United Kingdom of Great Britain and Northern Ireland

Some people find roasting and cooking beef a real challenge, ending up with a disappointingly tough result, especially a beef brisket.

All that is usually missing though, is a little patience and foresight.

Brisket is a cheap (although annoyingly, that is changing) cut of meat from the lower front chest of the cow, just above the front legs – so it gets worked hard and is therefore naturally tough.

Cook it right though and something miraculous happens.

Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe
Once you have cooked this, you can do any number of things with the finished result. You'll be able to pull it apart with a fork, leaving you with strands of the softest beef you can imagine. Run a hot sauce through it and shove it in a roll or just use the cooking liquor as a sauce, put in a bowl and cover (mashed potato would be amaze with it). You'll need a casserole dish - get that on to a hob, high heat with a little oil and put the oven on 140c (no more).
Servings6 People
Prep Time15 Minutes
Cook Time5 Hours
Ingredients
  • 3whole white onionpeeled them all and slice two, cut the third in to quarters and leave seperate
  • 2fresh carrotpeel them if you like, don't have to - but chop them in to chunks
  • 2sticks celerychop into chunks
  • 350ml aleuse your fav, even Guinness will do (not lager though)
  • 500ml beef stockdepending on the size of the joint and pot - you'll only add enough to just cover the meat
  • 1kgbrisket of beef
  • 2tablespoons tomato puree
  • 2whole bay leaves
  • 1decent handful fresh thyme
Instructions
  1. Casserole dish should be on the hob - if you don't have a hob proof dish, use a pan for this and add to an oven proof version. Run oil on the beef and season very well with Maldon Sea Salt and cracked black pepper.
  2. When the oil is hot, brown off the beef brisket on all sides and ends, remove and put to the side.
  3. You may have been able to chop all your bits whilst browning it off, turn chop, turn chop. In which case, you can throw your sliced onions straight in with the thyme and bay leaves- you shouldn't need more salt. Give em a stir, fry for 5 and get all the beef treats off the bottom of the pan.
  4. Put the beef back in and add the ale, tomato puree and enough stock to cover the beef brisket. Put the lid on and cook for three hours - leave it completely alone.
  5. After three hours, carefully remove the pot and turn the beef brisket over. At the same time add all the carrots, celery and quartered onion.
  6. I also added a spoonful of Fortnum and Mason Beef Extract - this is totally optional.
  7. Cover and put back in for another two hours - don't touch it.
  8. When done, remove the beef brisket from the liquor - see what I mean, you've got a ready made sauce here, almost like a stew.
  9. Put it on a chopping board, remove any chef's string, cover with folk and let it sit for 10 mins. Then grab two forks and pull it apart. Don't forget to try some - uhhhhh.
  10. Serve it however you planned.

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]]> https://www.nationaldish.co.uk/recipe/cook-perfect-beef-brisket-recipe/feed 0 Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China? https://www.nationaldish.co.uk/recipe/chinese-chicken-fried-cauliflower-rice-%e9%b8%a1%e7%82%92%e9%a5%ad-what-is-the-national-dish-of-china https://www.nationaldish.co.uk/recipe/chinese-chicken-fried-cauliflower-rice-%e9%b8%a1%e7%82%92%e9%a5%ad-what-is-the-national-dish-of-china#respond Mon, 24 Apr 2017 13:29:13 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1309 When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice …

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Chicken Fried Cauliflower Rice | What is the national dish of china?
Chicken Fried Rice, try it with cauliflower instead of all at that carb
China

When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice version, much healthier for our rich western diets – and just as nice, no, nicer.

Firstly, you’ll need to sort the cauliflower rice, here’s the recipe, do the 3 minute version – see you back here soon.

鸡炒饭 | Chinese Chicken Fried Cauliflower Rice
Just to really overload you with fresh healthy veggies, I even lobbed in some broccoli - your mother will lose her shit when she learns about how healthy you've been eating, she spent years trying to force this down your throat, finally, she's getting somewhere and it even tastes good.
Servings2 people
Prep Time15 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Firstly, you should have sorted out the cauliflower rice to the three minute recipe, you'll finish it off here.
  2. In a pan, preferably a wok, heat the oil over a medium high heat and fry off the white onion, celery and carrot for a couple of minutes. the add the chicken,
  3. Mix and cook for a few minutes, adding colour to everything.
  4. Add all the peppers and coriander stalks and mix in, By now you should have loads of colour - cook that off for a couple of minutes.
  5. Add the broccoli and mix that in and then leave to simmer, stirring from time to time for 10 minutes, don't let it catch. If it dries out, add a little water just to keep it loose.
  6. Add all the cauliflower rice and mix,
  7. Next. move everything to the side, hold the pan up slightly and pour in the beaten egg.
  8. Scramble the egg over the heat before you mix through.
  9. Give it a taste and season very carefully with salt, don't forget you've use soy, so this is just to balance it up if you think you need it, but very likely, not.
  10. On a serving plate, build a pile and garnish with the coriander leaves and spring onions.
  11. Thank you China China

    谢谢

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