Mary so often describes her cooking style as 'family' - practical, healthy recipes that incorporate lots of fresh ingredients. In June 2009, she was presented with a Lifetime Achievement Award by the Guild of Food Writers. In the 2012 Queen's Birthday Honours, Mary was awarded a CBE (Commander of the Order of the British Empire),for services to culinary arts.
650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip below)
1 lemon, juice only.
6 tbsp light mayonnaise
pinch of sugar / or sweetener
salt and freshly ground black pepper
1. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
2. Mix all the dressing ingredients together and season with salt and pepper.
3. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.
For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks.