Ingredients
For the Yeast Roasted Sausages:
4 Cauldron Cumberland Sausages
3 tsp nutritional yeast flakes
¼ tsp garlic powder
Pinch of salt and black pepper
1 tbsp vegetable oil
For the Fondant Celeriac:
½ celeriac, peeled and cut into rounds approx. 5cm diameter, 3-4cm deep
500ml vegetable stock
Small knob of butter
For the Celeriac Puree:
½ small celeriac, peeled and cut into chunks
50g aged Cheddar, grated
Pinch of salt and black pepper
For the Beurre Noisette:
65g butter
1 tbsp lemon juice
1 tbsp capers
Salt and pepper to taste
To serve:
200g wild mushrooms
1 tbsp vegetable oil
2 egg yolks, separate
Handful of watercress leaves