22/09/2026
👀 Autumn recipe from Class One 👨🍳
MASTERCLASS ONE
Celeriac, Serrano ham & horseradish rösti
Makes 10 portions
Ingredients:
2.5kg celeriac, peeled and coarsely grated
10 cloves garlic, crushed
5 small red onions, grated
5 tsp caraway seeds
3¾ tsp fine sea salt
2½ tsp freshly ground black pepper
20 medium free-range eggs, beaten
10 tbsp plain flour
10 tbsp vegetable oil, plus extra if needed
900g Serrano ham (2 slices per portion)
5 tbsp creamed horseradish
5 tbsp finely chopped chives
10 additional eggs, for frying and serving
Method:
1. Using your hands, squeeze as much water as possible from the grated celeriac, garlic and onion. Place in a large mixing bowl and add the caraway seeds, salt and black pepper.
2. Add the 20 beaten eggs, then sift in the 10 tbsp flour. Mix thoroughly until everything is evenly combined.
3. Heat approximately 2½ tbsp oil in a large non-stick frying pan over medium-high heat. Add half of the celeriac mixture and flatten it firmly with a metal spatula. Cook for about 5 minutes, or until the underside is deep golden brown and caramelised. Carefully turn the rösti over, adding another 2½ tbsp oil around the edges if necessary. Cook for another 5 minutes, until browned and piping hot throughout.
4. Repeat with the remaining celeriac mixture and another 5 tbsp oil in total, dividing the oil between cooking and turning as needed. You should end up with two large rösti, each cut into 5 portions.
5. Wipe out the frying pan and keep the cooked rösti warm. Fry the 10 additional eggs in the remaining oil, or use a little extra oil if necessary, cooking them to your liking.
6. Place one portion of rösti on each plate. Top with approximately 90g Serrano ham, a small dollop of creamed horseradish and a fried egg. Finish with a sprinkling of chopped chives.
