Cheesy celeriac souffle and citrus salad: Thomasina Miers’ recipes to brighten a dark winter’s day

Thomasina Miers’ celeriac, onion and cheese souffle with a honeyed citrus, rocket and pomegranate salad. Photograph: Matthew Hague/Food styling: Tamara Vos. Prop styling: Florence Blair. Food assistant: Lucy Ellwood.

There is a skill in not wasting food and it’s all about good, old-fashioned housekeeping. If you learn how to store ingredients properly (cool, dark places are handy for spuds, for example) and keep tabs on what’s in your fridge/freezer, you can use everything up before it goes off – and make delicious things in the process. This golden, cheese-crusted souffle uses up the celeriac and spuds left after the festive season, plus any odds and ends of cheeses. It is spectacularly good, especially paired with a sparkling citrus salad.

Celeriac, onion and cheese souffle (pictured top)