Shu head chef Brian McCann shows how simple canapés can be made into the main meal for easy entertaining.
What you'll need
300g celeriac, peeled
Salt and pepper
1 tsp grainy mustard
1 tsp truffle oil
1-2 tbsp lemon juice
12 pastry cases
1 large apple
6 slices of serrano ham
Peel the celeriac and cut lengthways into thin slices, then cut the slices into fine strips. Sprinkle with salt and allow to stand for 10 minutes (to extract the juice from the celeriac and allow to soften).
Squeeze the strips in a cloth placed in a bowl.
Cut the apple into similar size as the celeriac, mix with celeriac, and bind with the mayonnaise, mustard, oil and season with salt and pepper and lemon juice.
Place a little celeriac and apple in each of the pastry cases and top with some serrano ham, then garnish with chives.