HOT PASTRAMI AND PICKLE BROTH

This pastrami and pickle broth is a fantastic last-minute lunch dish, which uses some of my favourite store cupboard ingredients. It’s a sort of riff on a classic, American pastrami sandwich, without the bread, of course. Toasted walnuts lend a unique texture and flavour.

INGREDIENTS

SERVES: 4

150g shelled walnuts

75g butter

2 onions, diced

150g celeriac

150g turnip

150g kohlrabi

2 chicken stock cubes

400g pastrami, diced

150g dill pickles, drained and diced, plus 150ml juice from the jar

2 large, green pickled chillies, diced

2 tbsp American-style mustard

1 tbsp cracked black pepper

4 tbsp chopped dill

Sea salt

METHOD

1: Preheat the oven to 180°C/160°C/Gas 4. Scatter the walnuts on a baking tray and toast in the oven for 5–10 minutes until golden brown and fragrant. Tip onto a board and leave to cool slightly, then chop roughly.

2: In a large saucepan, melt the butter over a medium heat. When it’s stopped foaming, add the onions and sauté, stirring from time to time, until soft, about 10–15 minutes.

3: Meanwhile, peel the celeriac, turnip and kohlrabi and cut into 1cm dice. Add the celeriac to the pan and cook for 3–4 minutes. Add the diced turnip and kohlrabi and sweat, stirring, for 1–2 minutes.

4: Pour in 650ml water and crumble in the stock cubes. Bring to a simmer. Add the pastrami, pickles and pickle juice and cook for 1–2 minutes. Stir in the chillies, mustard and cracked black pepper. Season with salt to taste.

5: Finally, stir in the chopped toasted walnuts and chopped dill. Serve in warmed bowls.

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