Recipe: Anna Barnett’s Heritage Potato and Celeriac


This vibrant salad has to be an all-time favourite. Packed full of rich, earthy flavours which combines beautifully with the distinct creamy tones of the Gorgonzola. You won’t be able to get enough of this so make sure you’re generous with your portions.

Preparation Time 5 – 10 minutes

Cooking Time 25 minutes

Serves 4 – 6


500g Heritage Potatoes

Rapeseed oil

Sea salt flakes

1 Small celeriac – Peeled & Roughly chopped into 1½ inch pieces

2 Cloves of garlic – Peeled, crushed and finely chopped

1 Bunch of Cavelo Nero (around 6-9 stalks) – Roughly shredded/thinly sliced

2 Spring onions – Finely sliced

Handful of curly parsley  – Roughly chopped

350g of Gorgonzola (or Dolcelatte for vegetarians)

2 Tbsps of dried oregano flowers

Several turns of freshly ground black pepper

An extra drizzle of extra virgin rapeseed oil


Preheat the oven to 200 degrees Celsius. Prepare the celeriac, peel and chop into chunks as noted then drizzle with rapeseed oil, coating all sides of the celeriac evenly. Sprinkle with sea salt flakes and roast for 20-25 minutes or until it begins to turn golden. Cut the heritage potatoes into just under 1cm thick slices and add these to a separate baking tray again drizzling with oil, seasoning with salt then roast for around 20 minutes or until they start to soften and crispen.

Once your celeriac and potatoes are nearly done, take a large saucepan and heat a generous glug of rapeseed oil over a medium heat. Crush and chop your garlic then add to your pan followed by the prepared Cavelo Nero. Using tongs or a spatula move the greens and garlic around so it all cooks evenly, cooking it for just a minute or two so it softens but retains a crunch.

Prepare all remaining ingredients as noted and combine in a large serving dish. Check the seasoning and adjust if necessary then let everyone dig in and help themselves.

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