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After a long days work, we know it can be hard to motivate yourself to cook something fresh and healthy for dinner. This recipe however will change that attitude. It is quick and easy to create, as well as being super healthy and delicious.

Contrary to potato mash, celeriac mash is packed with interesting flavours, and therefore needs no butter or dairy to liven it up - perfect for the health conscious or those with dairy intolerances. Any leftover pea puree can be used again during the week to smother over fish for baking, or coat chicken for grilling. We hope this recipe will become one of your weekly favourites, a hearty meal that won't leave you hungry.

INGREDIENTS (SERVES 2)

Qty Ingredients
4 Lamb Chops
2 Freshly Picked Taste of Garden Mint Envelopes
460g Celeriac
300g Potatoes
200g Frozen Peas
1 Clove of Garlic
½ A Lime (Juice)
2 Fresh Mint Stalks
1 tbsp Rapeseed Oil
Salt and Pepper
Seeds from ½ a Pomegranate to Serve

  • Start by boiling the kettle and making half a cup of tea (150ml) using one of the mint teabags.
  • Remove the teabag after 3-4 minutes of steeping.
  • Next, put the rapeseed oil onto a plate and season well with salt and pepper.
  • Coat the lamb in the oil on both sides and leave them to sit and marinade until needed.
  • Fill a saucepan with water and bring it to the boil while you peel the celeriac and potatoes.
  • Cut the vegetables into similar sized pieces and boil them in the pan for 20 minutes.
  • In another pan, boil some water with the other mint teabag and the mint sprigs.
  • Add the peas and cook until soft.
  • Remove the teabag and mint leaves before draining the peas.

  • Pour the peas into a blender and add the lime juice, crushed garlic and 150ml of brewed mint tea.
  • Season well and blend to make the puree.
  • By this time, the celeriac and potatoes should almost be cooked.
  • Heat a frying pan for a few minutes and then add the lamb chops. There is no need to add extra oil to the pan.
  • Cook the chops for 2-3 minutes on each side (depending on the size of the chops and whether you like them pink or not).
  • While the chops are cooking, drain the celeriac and potatoes, mash well and season with salt and pepper.
  • Lay the chops on kitchen roll to remove some of the oil.
  • Finally, serve the chops on top of the celeriac mash, drizzling them with pea puree, and finishing off with pomegranate seeds.

Twinings has teamed up with the brilliant healthy food blogger Olivia Huntingford to create some light, fresh and delicious tasting recipes for you to enjoy. We hope you like her creations and don’t forget to take some pictures for us to see! Check out Olivia's blog – Hunting for Health

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