Preheat the oven to 160C
Sear your lamb or celeriac if using in a heavy pan with oil, salt and pepper. Then pop them in the oven for 15 minutes to cook through.
In a thick, ovenproof dish, gently fry the sliced onions in oil for 15-20 minutes until they are soft and caramelized. Add the coriander and garlic and fry for a further 2 minutes. Next add the rice and stir, coating each and every grain with oil, onion and spice. Add the lamb or celeriac and water. Bring to the boil, then reduce the heat. Taste and adjust the seasoning as required. Put the lid on and put in the oven for 45 minutes or until the water has evaporated.
Serve with yoghurt seasoned with spices, salt and pepper.
Storage: Pilaf will keep really well for 3 days. It’s delicious cold the next day or reheated. Make sure its properly refrigerated and piping hot right through when reheated.
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.