Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

This week’s recipe is Wild Mushroom, Coconut Rice, Celeriac, Kale, Turmeric & Humous.

Designed to be a starter, vegetarian main course or a side dish, the quantities are for 1.

For a special occasion I recommend it being partnered with a fabulous quality sparking wine, such as Brut Dunesford Pinot Gris 2018; made just outside of York, it has a refined dryness, is slightly sweet on the palate and well balanced. With the turmeric in this dish, it makes a huge sensation in the mouth. How exciting it is to be able to produce local food partnered with local wine? It is rare and quite special.

The ingredients for this dish

For the recipe I have taken:

• 35g Mixed Wild Mushrooms
• 50g Cooked Rice – either Jasmine or Brown
• ½ Lime, Zest and juice
• 1 x Celeriac with 4 discs cut out, approx. 12g each
• 20g Humous
• 15g Variegated Kale
• 10g Fresh Turmeric, finely grated
• 10g Fresh Ginger
• Chopped Fresh Mixed Herbs and flowers for garnish
• 1 Tbsp White Balsamic
• Salt / Pepper to taste
• ¼ Green Chilli
• 10g Coconut Milk
• Tsp Olive Oil
• 20g Butter

The finished dish

Method:

Peel the Celeriac and with a medium size cutter cut out 4 discs.

Poach in a little water (or stock or your choice), butter, salt and pepper until cooked.

Sauté off the mixed mushrooms in a little oil, salt and pepper.

Finely chop the green chilli, taking care to remove the seeds.

Stir the chilli in to the rice with the coconut milk, grated ginger and a sprinkling of chopped herbs.

Mix the grated turmeric in the white balsamic.

Pour the lime juice over the kale.

Build the celeriac, rice and mushrooms on a plate, finishing with the humous and placing the turmeric on top.

Garnish with the remaining ingredients.

This is delicious and can also be prepared in advance which always helps a busy cook!

Read More: 

• Stray Foodie: a lockdown recipe to cheer us up
• Stray Kitchen with Stephanie Moon: It’s Apple Time

Humpit, the hummus and pitta chain, is opening a pop-up in one of Harrogate’s independent restaurants this week.

Farmhouse restaurant, on Station Parade, will host Humpit’s newest pop-up takeaway bar. From Thursday, August 13, the stall will open Thursday to Saturday from 11.30am to 3pm to catch the lunchtime trade.

The two business owners struck up the partnership after realising over lockdown they were neighbours. The closing of restaurants for three months was difficult for both and this pop-up has come as an opportunity to rebuild their customer bases.

Jonathan Phillips, co-owner of Humpit, said:

“Businesses need to help each other in the current economy, and we’d always wanted to come to Harrogate. We’re two companies working together collaboratively to support each other which is super important right now. Currently we just have to keep going – if there is another lockdown, we just have to work through it.

“Its a real no-brainer for us. I was worried about us at some point, and at the beginning of lockdown it was nerve-wracking, but now we’re ready to move forward and projects like this are exciting.”

Humpit have six outlets on university campuses across the country, which have all had to remain closed.

Both food outlets cater for all, but focus on vegan dishes. Humpit is currently the largest vegan chain in the UK.

Read more:

• Despite major roadworks outside its shop, a chippy in Harrogate is continuing to thrive. 
• Eat out to help out scheme is being thoroughly enjoyed it Harrogate. 

Jordan Aspinall, owner of Farmhouse, hopes this venture alongside the popular Eat Out to Help Out scheme will cover the losses lockdown caused. He said:

“It just makes perfect sense. We have always been open to pop-ups like this and Jonathan just came along and it happened to work. I can’t see why it would be a problem unless my sales drastically decline but I’m happy for it to keep going for as long as it can.

“We were on the edge over lockdown, so I have absolutely nothing to lose having Humpit here – I actually think it could bring trade to us.”