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This winter warming but healthy soup makes the most of seasonal vegetables in the post-Christmas aftermath. We've used roasted Jerusalem artichokes and toasted celeriac, hence its name, but in reality you can use any seasonal root veg that takes your fancy. Just make sure it's been grown in Yorkshire! It's great for lunch or as the start to a relaxing wintersupper with friends.

Gives 4 Yorkshire-sized servings

700g Jerusalem artichokes, the skins scrubbed

350g celeriac

A dollop of butter and a glug of Yorkshire Rapeseed Oil

1 onion, chopped

1 leek, chopped

1 litre chicken stock

Bunch of flat leaf parsley, finely chopped

1 tbsp horseradish sauce or 2 tsp grated fresh horseradish

100ml double cream

Seasoning

Watercress or similar for garnish

•

Heat the oven to 180C/fan 160C/gas 5. Toss the artichokes in a roasting tin with

some Yorkshire Rapeseed Oil and bake for 30 minutes until tender, turning halfway

through. Remove from the oven, drain on kitchen paper and set aside until cool.

•

Trim the celeriac of the outer skin and cut into 2cm cubes. Using a non stick saute or

frying pan dry fry - or 'toast' - the celeriac cubes until they take on some colour on the

edges. If they seem too dry add a little Yorkshire rapeseed oil

•

In a large pan saute the chopped onion and leek in the butter and Yorkshire

Rapeseed Oil until soft, add the toasted celeriac and chicken stock and bring to the

boil. Cook for 3-4 minutes.

•

While you're bringing the stock mixture to the boil, peel away the skins from the

cooled artichokes and put the soft flesh into a food processor. Add the stock mixture

and whizz until smooth. You may find it easier to do this in batches depending on the

size of your processor.

•

Add the chopped parsley, cream and horseradish and whizz again. Season

generously to taste. Transfer to a soup pan and warm through to serve when

required. Finish with a little watercress in the centre to garnish. You could also use

chopped chives or parsley.

Yorkshire once produced 90% of the world’s forced rhubarb and is very firmly on the agenda when it comes to cooking. Technically a vegetable, it’s brilliant in both sweet and savoury dishes, and this recipe shows how well it goes with duck.

2 duck breasts

200g baby spinach

20g caster sugar

A good dash of grenadine

3 stalks Yorkshire rhubarb, roughly diced

150ml red port

150ml chicken stock

2 medium baking potatoes, peeled

Salt to taste

2 sprigs thyme, leaves only

Yorkshire Rapeseed Oil for frying

Juice of 1 lemon

2 tsp caster sugar

1 stick Yorkshire rhubarb

•

To make the sauce, put the sugar, 3 chopped sticks rhubarb and grenadine into a

pan and cook over a low heat for 5 minutes. The grenadine helps maintain the jewel

colour of the rhubarb. Add the port and bring to the boil for 2 minutes. Add the

chicken stock and cook until the rhubarb has broken down and resembles a sauce.

•

Preheat the oven to 180C. Par-boil the potatoes whole for about 10-15 minutes until

just soft. Cool, then grate the potato into a bowl. Sprinkle with salt and place in a

large tea towel or cloth. Squeeze firmly and discard the moisture that comes through

the cloth. Add the thyme leaves, then put the potato mix in a small blini or frying pan

and cook with oil until golden on one side. Flip over and cook the other side. The

potatoes can be made in advance and reheated just before serving

•

For the ‘spaghetti’ peel the rhubarb surface so you have pink strips. Cut lengthways

with a sharp knife, then add the ‘spaghetti’ to the lemon juice. Add some seasoning

and the 2 tsps of caster sugar and allow to pickle.

•

For the duck, cook in a frying pan skin side down until a light golden brown. Put the

duck in the oven for 8-12 minutes, checking that the skin doesn’t get too dark. Take

out and rest for 5 minutes.

•

Saute the spinach in a non-stick sauté pan – if you do this without any water

whatsoever, it doesn’t go as soggy. Squeeze out the excess moisture and keep

warm.

•

Put the rosti potato on a plate, top with the spinach and sliced duck breast and add

the ‘spaghetti’ as a garnish. Drizzle the sauce round the plate and serve.

Adapted from a recipe by Curtis Stone from ´óÏó´«Ã½ Saturday Kitchen