Roast beef & celeriac remoulade sandwich

Name: Roast beef & celeriac remoulade sandwich
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 900 g pack British beef small topside; 1 plain ciabatta; 2 pickled walnuts, drained; 2 handfuls watercress

Good knife skills open up a host of options for making the most out of seasonal vegetables. Celeriac, for example, is delicious roasted, baked or mashed, but with some knife skills, it can be made into an elegant remoulade and used raw. Paired with succulent roast beef in a crusty sandwich, this makes a dreamy alternative to a Sunday roast – like in Alex Szrok's recipe.

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Serves4 with leftovers
CourseLunch
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins
PlusPreparation time 15 minutes + cooling and resting

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900g pack British beef small topside
1 plain ciabatta
2 pickled walnuts, drained
2 handfuls watercress

For the remoulade

1 small celeriac
1 lemon, halved, juice
1 tsp fine sea salt
1 tbsp Dijon mustard
2 tbsp crème fraîche
2 tbsp white wine vinegar
½ x 25g pack flat leaf parsley

Using a knife, peel the celeriac thoroughly. Cut a thin ‘cheek’ from 1 side to make a solid base, then rest it on the chopping board. Using a large sharp knife, carefully slice 0.2mm sheets of celeriac, squeezing with lemon juice as you go. Stack into piles, then cut into 0.2mm wide matchsticks, applying more lemon juice to coat. Mix with salt in a large bowl, massage well, then set aside for 30 minutes to 1 hour.
Meanwhile, roast the beef according to pack instructions. When rested, slice thinly. Season 1 side of each slice, then dredge through the cooking and resting juices. Heat the ciabatta in the oven according to pack instructions until hot and crisp.
Drain the celeriac, then wring it out thoroughly in a clean tea towel. Return to the bowl, add the remaining ingredients, stir well and season to taste.
Cut the ciabatta in half lengthways and open it out. Smoosh the pickled walnuts onto the open face of the bread, spreading them like butter. Load with about two-thirds of the remoulade and beef, then the watercress. Close the loaf, then cut into 4 sandwiches. Lovely served with parsnip chips and some horseradish sauce for dipping, or good ready salted crisps. Serve with any leftover remoulade on the side. The leftover beef can be kept covered and in the fridge for a few days.

Cook’s tip

Taste, adjust and add to the dressing as you go. Make it punchier with more mustard, creamier with more crème fraîche, and more acidic with extra vinegar. Adjust the seasoning as you see fit. I like a good whack of freshly ground black pepper in mine.

Typical values per serving (with 150g beef) when made using specific products in recipe