Apricot Fool

 Picked up from one of Martin Walker’s Bruno books.

What you need

• 8 apricots
• 2 juicy oranges
• Ca 2 cinnamon sticks
• 3-4 table spoons of honey
• 1 litre of yoghurt

Equipment

• Sauce pan
• Bowl

How you do it

• Press the oranges and pour the juice into the sauce pan
• Wash, de-stone and quarter the apricots and add to the sauce pan
• Add the honey and cinnamon sticks
• Bring to the boil and then gently cook it for ca 20min. Stir ever now and then
• Take off the heat and let it cool down.
• Remove the cinnamon sticks
• Pour the content into a bowl
• Then add the yoghurt to it and gently mix
• Put the fool into a container and then refrigerate 

Celery Purée

 What you need

• 1 medium/large Celeriac root
• 200ml whole milk
• 2 Smoked garlic cloves
• 1 small onion
• Salt, pepper
• Ca 10g butter
• Optional 
• Bit of lemon juice
• Chopped parsley for deco

Equipment 

• Large Saucepan
• Small milk pan
• Kitchen blender

How you do it

• Peel and chop the onion
• Peel the garlic cloves and quarter them
• Peel the celeriac and cut them into thumb sized chunks
• Heat up the saucepan with the butter
• Add the onions and stir until they start to get translucent
• Add the chopped celeriac and garlic. Stir well to cover them in butter. Add salt, pepper, stir again
• Put the lid on and cook for 5 min
• In the meantime heat up the milk
• After the 5 min, add the warm and hot milk, stir and close the lid again. Cook for 10 min. Stir occasionally.
• After 10min, take the pan from the cooker. Use a blender carefully to turn the cooked celeriac into a smooth paste. 
• You might add a bit of lemon juice acc to taste.
• Put on a plate and sprinkle with a bit of parsley