Stuffed Focaccia Prosciutto Celeriac Remoulade Dressed Mozzarella Fresh Lemon & Lime Granita

Name: Stuffed Focaccia Prosciutto Celeriac Remoulade Dressed Mozzarella Fresh Lemon & Lime Granita
Yield: Serves 4 – 6
Ingredients: a large bunch of fresh basil; a small punnet of raspberries, to serve; 3 or 4 cornichons; a small bunch of fresh mint; 2 tablespoons white wine vinegar; optional: a few sprigs of fresh Greek basil; 6 sun-dried tomatoes in oil; 1 teaspoon wholegrain mustard; 3 heaped tablespoons caster sugar; 1 teaspoon vanilla paste or extract; 1 lime; 1 lemon; 3 or 4 sprigs of fresh mint; 1 bag of ice cubes; 2 x 125 g balls of mozzarella; 2 x 125 g packs of good-quality prosciutto; extra virgin olive oil; Parmesan cheese, for grating; ½ a lemon; 1 teaspoon capers, drained; sea salt & black pepper; 600 g celeriac; 1 pink grapefruit; a large handful of cherry tomatoes; 1 fresh red chilli; natural yoghurt, to serve; 1 pear; 1 teaspoon French mustard; a bunch of fresh flat-leaf parsley; 1 x 400 g focaccia loaf

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Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Focaccia

1 x 400 g focaccia loaf
1 x 450 g jar of peppers
1

Dessert
Main course

Method

To Start

Get all your ingredients and equipment ready. Turn the oven on to 150ºC/300ºF/gas 2 and put the standard blade attachment into the food processor. Check you have room in your freezer for a platter.