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1
Prick with a fork,
cover
with
clingfilm
and chill for 30 minutes.
2
Arrange on a baking tray, almost touching and loosely
cover
with
clingfilm
.
3
Add the celeriac,
cover
with
clingfilm
and take off the heat.
4
Loosely
cover
with
clingfilm
or a cloth and leave out overnight.
5
Shape into a ball,
cover
with
clingfilm
and leave to rest for 30 minutes.
6
Grease a mixing bowl, add your dough,
cover
with
clingfilm
.
7
Whisk in the double cream and
cover
with
clingfilm
.
8
Put back in the bowl and
cover
with
clingfilm
.
9
Using your hands, form into a circle,
cover
with
clingfilm
and refrigerate for half an hour.
10
Pour over the tea and
cover
with
clingfilm
.
11
Put the bulgar in a bowl, pour over 250ml just-boiled water,
cover
with
clingfilm
and set aside.
12
Add the chicken, rub in the marinade,
cover
with
clingfilm
and marinate for at least an hour.
13
Remove from the grill and place in a large glass or ceramic bowl,
cover
with
clingfilm
and set aside.
14
Tip into a medium bowl, leave to cool, then
cover
with
clingfilm
and leave to marinate overnight at room temperature.
15
Put in a bowl,
cover
with
clingfilm
,
and leave to cool in their own steam - this makes them easier to peel.
16
Cover
with
clingfilm
and set aside in the fridge until needed.
cover
with
clingfilm
cover