ZOMBIE BRAIN SHOT RECIPES

Steps:

• Fill a double shot glass up to about 1/2 full with peach schnapps.
• Add a splash of creme de menthe to give the shot a green color.
• Place a small spoon over the top of the shot glass, upside down, and pour the Baileys on top so that it slides off the back of the spoon (doing this makes the Baileys fan out further while pouring, resulting in larger clumps in the shot glass). Make a small layer of Baileys, about 1/4 the size of the shot glass. See above video for example.
• Holding the grenadine bottle a few inches above the shot glass, add a few dashes of syrup, trying to aim for the bigger clumps of Baileys. Keep an eye on how the Baileys is reacting in the shot glass so that you get the "zombie brain" look that you want.
• Drink and enjoy (if you dare!)

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
  3. Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
  4. Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender.
  5. Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
  6. Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10 minutes, or until softened, stirring occasionally.
  7. Finely slice the mushrooms and add (your pan will be very full, but trust me, they will cook down nicely). Cook for around 20 minutes, or until golden, continuing to stir occasionally.
  8. Crumble in the stock cube, add the remaining bay leaf and pour in 200ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5 minutes. Season to perfection and keep warm until needed, being careful not to let it get too thick.
  9. Around 10 minutes before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
  10. Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.