Ravinder Bhogal served up a tasty slow cooked celeriac with kimchi butter and a apple and pear kimchi salsa on Saturday Kitchen.

The ingredients for the slow cooked celeriac are: 1kg celeriac, scrubbed and cleaned, 2 tbsp olive oil, 100g kimchi butter, see below, drizzle rapeseed oil, for frying and sea salt.

For the kimchi butter: 225g unsalted butter, softened, 150g kimchi, pureed and 1 tbsp gochujang.

For the kimchi salsa: 150g kimchi, very finely chopped, 2 spring onions, thinly sliced, 1 small sharp apple (i.e. Granny Smith), finely diced, 1 nashi pear, finely diced, 1 baby cucumber, seeds removed and finely diced, 2 tbsp finely chopped coriander, 2 tsp sesame oil, 1 tsp rice vinegar, ½ tsp caster sugar and 1 lime, juice only.

To serve: 50g puffed wild rice, 40g mix black and white sesame seeds, 2 spring onions, julienned, 2 tbsp shiso cress and 2 tbsp amaranth cress.

See recipes by Ravinder in her book titled: Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen available from Amazon now.