Roast celeriac, Pink Fir Apple potatoes, broccoli + almonds with salsa verde
It’s the first day of October and it feels like winter has already set in. It might be a tad early to get the gloves and hats out just yet but the Benk + Bo kitchen is embracing the seasonal shift with a proper-warming recipe for you lovely people. You’re welcome.
1 celeriac peeled and cut into medium chunks
500g Pink Fir Apple potatoes
1 broccoli cut into medium florets
50g toasted flaked almonds
1 tbsp fresh thyme leaves removed from the stems
Olive oil for roasting
Sea salt and black pepper
Quick Pickled Red Onions
1 small red onion very finely sliced
100ml cider vinegar
1 tbsp agave syrup
1 tsp sea salt
1 bunch of flat-leaf parsley, chopped
1 small bunch mint, chopped
8 tbsp good quality extra virgin olive oil (we use Belazu)
1 large garlic clove finely chopped or microplaned
1.5 tbsp capers in brine, drained and roughly chopped
1 tbsp dijon mustard
3 tbsp red wine vinegar
Freshly ground black pepper
How to make
1. Preheat the oven to 180°C. Start by making the quick pickled onions - finely slice the red onion either by hand or using a mandolin (please be careful if you are going down the mandolin route!) Place in a glass bowl with the cider vinegar, water, agave syrup and salt. Leave to sit while you get everything else ready - ideally for about an hour.
2. Peel and chop the celeriac into medium sized chunks. In a roasting tin, toss with olive oil, fresh thyme leaves and salt and pepper. Roast for 30-45 mins until the celeriac is tender and turning a golden.
3. Wash the potatoes and depending on size cut into roughly thirds or quarters. Place in a roasting tin and coat with oil, salt and pepper. Roast for 45 mins until the potatoes are cooked and crisping up.
4. Wash the broccoli and cut into medium sized florets. In a roasting tin toss with olive oil, salt and pepper. Roast for 25-30 mins until starting to turn slightly golden on the edges.
5. While the vegetables are roasting make the salsa verde - You can either chop everything by hand or add to a blender and pulse into a course dressing.
6. Once the roast vegetables have cooled and the red onions are suitably pickled you can construct the salad.
7. In a large serving dish gently toss the roast celeriac, potatoes and broccoli with the rocket, salsa verde and most of the toasted almonds and red onions (save some to garnish).
8. Finish with a final sprinkling of toasted almonds and quick pickled red onions.
So we’ve got some updates on the zennest den in the City of London; our favourite place to breathe, stretch and let’s not forget SWEAT! We opened in January 2019 with only a few yoga classes on the timetable, terrified on whether anybody would walk through the door. We’ve come so far; our variety of yoga classes are becoming busier by the day and we’ve now introduced Pilates and Barre too! We couldn’t have done this without our incredible team of instructors and loyal customers, so thank you.
Monday 7:30-8:30am - Power Yoga
Hoping to start the off your week as you mean to go on? Feeling strong, energised and ready to conquer the shit that’s ahead of you? You’re sure going to feel powerful after Power Yoga with Luke Bradshaw every Monday. During his career as a dancer Luke worked for various contemporary dance and circus companies; his experiences in the industry strongly influence the teaching methodology for his classes in which he focuses on alignment, tone and strength.
Tuesday 7:30-8:30am - Barre
Our first morning Barre class has landed and it could just be the grooviest Tuesday mornin you’ve ever had! You may hobble down our stairs with the shaky thighs but you’ll be feeling that beautiful burn in the bum all day long. Open to all levels but expect to sweat!
Thursday 7:30-8:30 - Gentle Vinyasa
Kat has been teaching with us for a few weeks now and OH MY is she amazing! Expect a gentle flow that builds to a fiery crescendo. A solid backing track sets the scene and hands on assists are readily available. Kat welcomes students of all levels to feel their way through their practise, and get to know themselves a little better.
YOGA TEACHERS- WE NEED YOU!
We’re looking for new teachers to fill the following spots! If you think you’re the right person for the job, or know somebody who is, contact us below. These new classes are rolling out from the 14th of October and we can’t wait for you to try them. With the new arrival of our beautiful buckwheat bolsters, we’ll be adding an extra layer of zen into some of your regular flows. Keep your eyes peeled!
Friday 7:30-8:30am - Yin + Yang
Friday 12.15-1.15 - Anti-Desk Yoga
HAVE YOU CANCELLED MY FAVOURITE CLASS?
If you are wondering why your regular class name has changed, don’t worry - we’re just having a little rebrand of the schedule. If your instructor is the same, rest assured you’re still attending your class!
Every month we meet a Benk+ Bo member to pick their brains about what they do for work and why they chose us as their co-working space. This time we Met Kathryn Geels- director at the European Journalism Centre.
1. What are you currently working on?
Editing a report titled Stronger Journalism through Shared Power
Reviewing our grantee 'progress and impact forms'.
Undertaking some strategic planning.
2. What are the biggest challenges of working in your industry?
The constant changes - be it technology, the way people consume and pay for journalism, or laws and policies that affect good journalism - that journalists and news organisations (esp small, independent ones) have to try to stay on top of and be resilient against.
3. If you could pick any client and project to work on, what would it be?
I'd basically like to know that my work in journalism over the years, and what I'm doing currently, is helping the whole industry progress in a positive way, and is helping people who are doing great journalism to continue to do that.
4. Whats your go-to item in the cafe?
Flat white. I'm Australian, after all.
5. Favourite part of Benk + Bo? -
In regards to physical space - upstairs, along the wall where I can be in my own work zone but still see everything going on, and stare outside into oblivion.
In regards to 'conceptually' - it's the way the baristas can somehow convince me EVERY TIME to buy something sweet from the counter. I'm sold with a glint in their eyes and their smiles.