As inspiration for an at-home Valentine's Day dinner, the owners of North Cornwall's Temple restaurant share the recipe for their favourite and most-loved dish: whole roasted celeriac, burnt butter and limed red onions.


  • One head of celeriac
  • Two thumbs of butter
  • One teaspoon of coriander seeds 
  • One teaspoon of fennel seeds
  • One teaspoon of sunflower seeds
  • One teaspoon of pumpkin seeds
  • One handful of hazelnuts
  • One teaspoon of sea salt
  • One red onion
  • One lime


Preheat your oven to 180°c. Meanwhile, prepare your celeriac in a baking tray with a drizzle of olive oil and a sprinkle of sea salt. Cook in the oven for an hour and a half; when you take it out, it should be joyously succulent and bursting with flavour thanks to cooking it whole.

While your celeriac roasts, dry toast all of your seeds and nuts making sure to crunch up the hazelnuts so they can mingle in the pan's flavour party.

As for the limed onions, finely slice a red onion, squeeze lime juice over it and add some salt; combining these three sour ingredients creates a sweet accompaniment to this dish.

Next, fry some butter in a hot pan until it starts to brown and put aside for later (or make too much and dip some toasted sourdough bread into it as a pre-dinner treat!). Once your celeriac is cooked, slice into rings and put some colour on them by frying in a hot pan with your butter.

To serve, slice the rings in half, place them in the middle of a plate and pour over the remaining butter from the pan. Sprinkle your toasted seeds over the top and place some limed red onions on the side. This dish is best with roasted potatoes and lightly steamed greens seasoned with quality salt and sumac.

To finish, set the scene with some candles, your favourite bottle of wine and enjoy your evening together.

Discover more recipes in our Fare series.