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Grilled Wild Boar Salami on Celeriac Remoulade

Mike Feasey Brace of Pheasants, Plush, Dorset

As well as being a good baguette filling, the wild boar salami from Simon is good grilled. Serve with a couple of sourdough rye toasts (either Leakers or Long Crichel bakery is best local Organic bakery). Serve with a remoulade dressing on celeriac.

• 2 kg celeriac, well-peeled, fine-julienned
• 1 tbsp mayonnaise (home-made)
• 15g salted drained anchovies, pulped
• 2 tbsp drained capers
• 2 tbsp strong mustard
• A large squeeze lemon juice

Blanch the celeriac juliennes in boiling water, refreshing in iced water after 1 min. (Don't 'overcook' the celeriac to prevent it going 'mushy'). Drain well, and squeeze out excess water.

Blend the capers, mustard and anchovies with the lemon juice and a little of the mayo. When smooth, fold into the rest of the mayo. You may need to 'adjust' the levels of the additions to the mayo here, depending on their 'strength'. If the mix is a little to 'stiff' slacken it off by adding a little good-quality olive oil. The remoulade should be a smooth sauce with a little 'after bite' of mustard, anchovy and lemon flavours – all evenly balanced).

Oven-baked Rigatoni with Wild Boar Salami

Jamie Oliver

Serves 4

This is a great dish for when you've got mates coming round as it's easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it you can use it in sandwiches.

• A good glug of extra virgin olive oil
• A wild boar salami, sliced
• 1 red onion, peeled and sliced
• 1 clove garlic, peeled and sliced
• 4 tablespoons balsamic vinegar
• 400g tin chopped tomatoes
• 3 tablespoons crème fraîche
• A large bunch of fresh basil, leaves picked and chopped
• Sea salt and freshly ground black pepper
• 300g rigatoni
• A ball of buffalo mozzarella, sliced

Preheat the oven to 190°C / 375°F / gas 5

Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.

Cook the rigatoni according to the packet instructions until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.

Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.

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