Lantern making is a nice winter craft activity – for families, schools or community groups. Here in Cornwall lantern parades have become a real tradition, and part of the fun lies in actually making the candlelit lanterns themselves out of willow stems (‘withies’).
These instructions come from Emma Myers, who’s running free drop-in lantern-making workshops at the Eden Project in the run-up to Christmas, where you can then use your own lantern for the evening procession.
You can also download a summary of these willow-lantern-instructions – useful for reference when working with groups.
You will need:
- Wet strength tissue paper
- Masking tape
- 1mm-thick wire, eg galvanised gardening wire (about 80cm per lantern)
- Plastic-coated gardening wire (about 30 cm per lantern)
- 1 sturdy cane
- PVA glue and bowl to put it in
- A paintbrush
- A candle
- Metal piping (5cm per lantern)
- A drill
- A saw
- Waterproof tape (eg gaffa / duct tape)
- A plastic surface to work on (or a table with a plastic tablecloth that you don’t mind getting glue on)
- Willow withies (about eight x 1.5m lengths per lantern). Buff willow is best, which you can get from a willow supplier.
To prepare the willow
1. Soak the willow in a bath of cold water overnight – the longer the better.
2. Before you use it, give it a wipe off so that it’s not dripping wet.
To make the frame
TIP: When using willow stems, take care not to get the tips in people’s eyes, especially when big groups of children are doing this activity.
1. You’re first going to make a very long piece of willow from two shorter pieces. So, take two withies in your hand, one with the thick end at the top, the other with the thin end at the top. Pull one of the thick ends up about 30cm, and the other down, so extending the length of the two to about 170cm.
TIP: It’s worth cutting some 10cm-strips of masking tape before you start, so you have them to hand when you’re joining the willow together to make the frame.
2. Twist them around each other gently to intertwine a little, then use masking tape to attach the two together at the thin tip of each stem.
TIP: To make neat joins with your masking tape, place the willow stems you want to stick about 2cm along the tape strip, and fold this 2cm-protruding end of the tape over to stick to the tape on the other side. The remaining tape should be neatly wrapped around the willow stem until all the tape is stuck down.
3. Create a second long piece of willow in the same way.
4. Now make a ‘dog leg’ – or a slight bend – at about 10cm from each end of the first long piece of willow you have just created. To do this, hold the stems firmly in your fists and bend them gently until you hear a snap. Now you can bend them into a slight angle. Be careful not to snap the stems right through.
5. Next, measure 60cm from the dog leg bend and bend again.
6. Measure 30cm from that and bend again.
7. Finally, measure 60cm from that and bend again!
8. Join the willow piece into a triangle by joining near the ends with masking tape, just at the point where the two dog legs bend. You’ll end up with a tipi shape, with the dog legs sticking out of the top.
9. Using this triangle as a template, do exactly the same with the second piece of long willow you made.
10. Next, you need to join the two triangles together to make a pyramid-shaped frame. Do this by cutting two pieces of willow 40cm long. These are going to form the missing two base sides of your frame.
11. Now give these pieces dog legs at 5cm from each end.
12. Using masking tape, join each of the dog legs at right angles to the bottom of the vertical sides of your two triangles.
14. Now join the tops of the two triangles together to form a pyramid shape.
15. Take another two strong pieces of willow to serve as diagonal supports for the base of the pyramid. These will need to be about 50cm long, but you should measure the actual length needed for your lantern by holding them at a diagonal to the base of your pyramid – and adding 5cm at each end for dog logs.
16. Attach these ‘cross braces’ to the base of the pyramid using masking tape around the dog legs.
16. The next job is to attach a variety of pieces of willow to fill in the four sides of the pyramid – using masking tape at each junction, and dog legs if helpful. These pieces support the tissue paper that you’re going to stick to the sides. They could even be curved, or could form a pattern, which will show as a silhouette once the candle is lit.
To make the candle holder
1. The candle holder sits in the centre of the cross braces. At the Eden Project we make ours out of a 5cm-section of metal piping, with four holes drilled at intervals at its base.
TIP: If you’re making lots of lanterns with a group, get one person to prepare these candles holders and the strips of wire beforehand; it’s not a great or particularly safe group activity! You’ll definitely need to clamp the piping as you saw and then drill it.
2. Next, take a piece of your galvanised wire (30cm long) and feed it through one of the holes and out of the opposite one. Do the same with a second piece of wire the same length – using the other two holes.
3. Place the pipe at the centre of the cross brace, with the holes at the bottom, and wrap each of the four protruding pieces of wire around the diagonal cross braces on the base of the pyramid. Your candle holder should now sit steady inside your willow structure.
To cover and decorate the lantern
You can simply cover the lantern in white tissue paper, get creative with coloured sheets, or even stick little balls of coloured tissue paper on for effect. You could consider using a touch of paint for your design as well. But remember, the candlelight against the willow shapes will make great effects anyway.
1. Lay a sheet of paper on a plasticated surface and paint a layer of PVA glue over it. Then slowly and evenly lift the sheet up, taking care not to rip it, and place it over the sides of the lantern, wrapping it around the corners.
2. Continue until all four sides of the lantern are covered. The sheets should overlap.
3. Now do the same to cover the base, leaving just one of the four sections of the bottom open so that you can get your hand in to light the candle.
4. Leave to dry – ideally overnight where there is good air circulation, for example hanging from a washing line or under cover in the garden, or even in the garage.
To hang the lantern
1. When the lantern’s dry, snap off the dog legs and wrap masking tape over and under the willow stems to form a sturdy tip at the top of the pyramid.
2. This is where you’ll hang your lantern from. Take a 15cm-length of your thicker, plastic-coated and feed it through the top of the frame, twisting the ends together to form a loop.
3. Now feed your second piece of plastic-coated wire through this loop and attach each end of the wire to the top of your cane with the waterproof tape. Your lantern is now ready to be carried, Dick Whittington style!
Come and take part in our free drop-in lantern-making workshops at the Eden Project in the run-up to Christmas, where you can then use your own lantern for the evening procession. Or find out how to arrange a lantern parade in your own community or school.
The coffee plants in our Rainforest Biome have been bristling with the bright beans or ‘cherries’ that are used to make the drink that is so popular around the world. Here’s a quick, caffeinated whizz through the story of how coffee gets from bean to cup.
Bean to cup process
There are two types of coffee commonly grown for drinking:
- Robusta coffee, Coffea canephora
These robust plants are easier to grow, cheaper and have a higher caffeine content but they also have a neutral taste. They are used in espresso blends and instant coffee.
- Arabica coffee, Coffea arabica (pictured at the bottom of this article)
These delicate plants are harder to grow and pricier but offer a wider range of taste. They are used for single estate coffees and high-quality blends.
The plants prefer rich soil, lots of rain and semi-shade. Each plant produces enough for about 500g of coffee. Altitude, soil and climate affect the flavour.
The beans are mostly picked by hand but increasingly by machine. The latter is tricky as coffee often grows in mountainous areas and cherries ripen at different times. It’s the low quality coffee grown on a large scale that is often machine-picked.
Once the cherries are picked they are sorted by hand or machine to make sure only the ripest are processed.
4. Process beans
The pulp is removed from the beans.
The roasting provides the flavour and aroma. It is considered something of an art and timing is key: it usually takes between 7 and 14 minutes depending on the desired coffee (espresso takes the longest).
Beans ’pop’ like corn as the heat increases. Once roasted, beans lose their freshness quickly, so most roasting occurs in the country of consumption.
The fineness of grind will affect the brewing time and the coffee-making equipment you use. Coffee releases up to 60% of its aroma within 15 minutes of grinding.
- Filtered coffee: freshly-brewed tastes best. Use unbleached paper for your filters for good results.
- Espresso: hot water is forced through coffee at high pressure for maximum flavour. Espresso coffee is also used in drinks such as cappuccino.
- Plunger coffee: boil water, cool a tad, and pour over medium-to-coarse-ground coffee. Stand for 3-4 minutes then plunge.
- Vacuum pot coffee: this is a bit special. Made under pressure in pure glass containers.
- Percolator coffee: the coffee is boiled and passed over the coffee grounds several times.
Espresso, cappuccino, café latte, flat white, long black or even a ristretto (an extremely short espresso), doppio (two shots of espresso in an espresso cup) or a Macchinato (espresso “stained” with a dash of milk or a dollop of foam). However you take it … enjoy!
More information on coffee plants
Find out more about coffee and see more photos on our coffee plant profile page
The coffee sold our on-site shop and in our webshop comes from Fairtrade farms in Central America, ensuring the farmers get paid a fair wage.
Don’t panic about Christmas shopping this year. We’ve picked 10 great gifts from our web shop that are all £10 or under. From pressies for kids to gifts for grown-ups, we’ve got something for anyone on a budget.
Allotment kit, £10
A useful Christmas present for anyone venturing into gardening, this beautifully packaged kit contains everything they need: floral gloves, giant wooden labels, tools, and even palm-oil-free soap for those who like to get their hands dirty.
Daisy & dragonfly t-shirt, £9.50
Made from 100% organic cotton – which is supersoft on the skin – and featuring pretty designs, these children’s t-shirts would make an ideal present for little ones this Christmas. They’re locally printed with environmentally friendly ink.
Teddy bear puppy, £6.50
We love this teddy bear puppy; he’s so cuddly. The silky soft bamboo fibres are good for the environment, too, and he’s filled with recycled materials. He’d make a lovely Christmas present for children.
Nepenthes bio-dome plant, £10
Amaze someone with this tropical plant that comes with its own bio-dome – and looks just like our Biomes. Easy to care for, this rainforest plant is a nice present for the family to grow together.
Cider & preserve gift set, £7.50
A hearty Christmas present for cider lovers, this Cornish Orchard’s Cider & preserve gift set includes a 50cl flagon of award-winning farmhouse cider and a jar of tasty country chutney.
Charm earrings, £9.00
These affordable earrings make a pretty present. The charms are produced from reclaimed acrylic here in Cornwall and come in a choice of four designs inspired by the plants and wildlife at Eden.
Bug safari, £10
Let the kids loose in your back garden to see what they can find hiding in the undergrowth. The kit has everything they need to learn about creepy crawlies, including a magnifying pot, tweezers and bug tongs.
Wildflower gift set, £9.50
Give someone a present they can enjoy well into the spring. This starter kit comes with seeds, compost and a brightly coloured planter. A great present for anyone short of space who wants to do a spot of gardening.
Seasonal food book, £8.99
A nice Christmas present for foodies or anyone that enjoys cooking, this book guides you through the seasons, suggesting recipes throughout the year when the ingredients taste best.
Paper pot press, £9.50
Definitely a Christmas present for garden lovers, this paper pot press turns strips of newspaper into biodegradable plant pots for seedlings and cuttings. It’s a brilliant way to cut down on plastic pots.
Although winter might be a relatively quiet time in the garden, Christmas is a great opportunity to inspire your green-fingered family members or friends for the year ahead with some great gifts. We’ve rounded up some lovely products from our Webshop, and also a couple of practical experiences that would make great Christmas gifts for gardeners.
To ensure you get your gifts delivered in time for Christmas, make sure you send us your order to our Webshop by 11am on Wednesday 18 December 2013 at the latest!
Our pick of gifts for gardeners
Learn gardening with our enthusiastic and experienced experts on this range of courses. You can choose from subjects such as soils and composting, pruning and training, and propagation. To book a place on one of the courses call 01726 811911.
Give your gardening loved-one the chance to spend the day working alongside Eden’s horticultural team in inside and outside our world famous Biomes. Read this great review of the experience in The Independent. Please contact email@example.com to find out more.
3. Robin watering can, £14.50
A cute and Christmassy addition to the garden shed, this watering can is designed in the UK and handmade in India.
4. Allotment kit, £10
This wonderful little package kit includes a pair of cotton gardening gloves, giant wooden labels, tools for planting and growing seeds, as well as palm-oil-free hand scrubbing soap.
5. Natural broom, £12
These handmade acacia wood brooms are available in four brilliant colours. They’ll make for a fun, and practical, gift for a gardener this Christmas!
6. Wildflower gift set, £9.50
A lovely gift for a budding young gardener, who will be delighted by the result of planting the honey bee flower mix seeds in the twin metal design planter (available in red, purple, blue and pink) using the coir compost disc included.
7. Planting tool, £30
This handy tool helps gardeners to lift weeds, dig and divide perennials, and plant bulbs with precision. This Eden Project branded tool has a boron steel blade and a hardwood handle made of FSC European ash.
8. Recycled glass orchid pot, £8
Beautiful plants like orchids deserve beautiful pots to grow in! Available in four colours, this pot is the perfect way to present showy blooms.
9. Gardening gloves, £4.75
These soft cotton gardening gloves are both pretty and practical: a floral design on one side, plus a grip pattern on the fingers and palms to help prevent awkward slips.
10. Boot jack, £16.50
Fashioned from oak, this tough boot jack is especially useful for gardeners with muddy boots over the winter months!
Eden horticulturist Shirley Walker shares her top tips for growing garlic and her favourite varieties of this wonderful plant.
This week in the garden I’m planting one of my favourite culinary ingredients – garlic. I had never tried growing it before I came to Eden but now I’m completely hooked! Growing garlic is becoming increasingly popular, not just for its essential use in the kitchen but also for its health properties. Garlic is relatively simple to grow providing your garden isn’t prone to water-logging in winter and if you choose a sunny spot, you will be able to harvest plenty of fat, juicy garlic bulbs next summer.
October to December is the best time to plant if you want to achieve the fullest flavour and the most succulent bulbs. Don’t be tempted to use bulbs from the supermarket – buy from a garden centre or mail order supplier.
Photo courtesy of Francesco Perito
For best results when growing garlic
- Before planting, add a general purpose fertiliser to the soil as per the manufacturer’s instructions.
- Carefully break up the bulbs and plant individual cloves just below the soil surface, 15cm (6in) apart, in rows about 30cm (12in) apart. I find that each bulb usually gives between 12 and 20 cloves.
- Plant all the cloves, irrespective of size – they should all produce decent bulbs.
- You can draw a narrow drill or plant individually with a trowel.
- If your garden suffers from wet soil conditions in winter, plant individual cloves into 5cm (2in) pots in multi-purpose compost. Place in the greenhouse or on a sunny windowsill and plant out when conditions have improved.
- To prevent birds from pulling up the cloves, cover the rows with horticultural fleece.
- Water if necessary during prolonged periods of dry weather but ease off watering at the end of June to allow the bulbs to ripen and cure during the final month.
- Weed by hand or very carefully using a hoe. Garlic doesn’t compete very well with weeds and stains can develop on the bulbs.
Towards the end of July, when the leaves are beginning to turn yellow, carefully lift the bulbs with a fork or hand fork. Let them dry on the ground for a couple of weeks if the weather is settled, then gather them up and hang to dry in the garden shed, greenhouse or conservatory. When the leaves make a rustling sound you can store them in a well-ventilated container until you are ready to use them.
Garlic has its origins in Central Asia and spread to other parts of the world in ancient times. It was known in ancient Egypt for its culinary properties and therapeutic benefits as early as 3,000BC and has also been mentioned in ancient texts of Greece, India and China. From Egypt garlic found its way around the Mediterranean and was eventually introduced into the New World from Spain, Portugal and France. The plant we know and love today is a domesticated crop that is grown throughout the temperate and tropical world.
Shirley’s choice of garlic varieties
- Bianco Veneto is my all-time favourite variety. It’s a tasty, white garlic from the coldest region of Italy that will prosper in the coldest garden and store well when lifted. I use it in my Mediterranean pork stew along with Italian bull’s horn peppers, baby plum tomatoes, shallots and lemon juice,
- I also love Rossa di Sulmona, a wonderful, red garlic from the Abruzzo region of Italy. Red garlic tends to be a little sweeter than white and I like to use this in starters and appetisers.
- My other recommendations are Solent White, an attractive, flavourful bulb, well adapted to the British climate and Spanish Roja, an old, traditional cultivar with a strong flavour – great for paella. This one also stores well and the cloves are easy to peel.
- Elephant garlic is not true garlic but a variant of the species to which the garden leek belongs. It has broad, flat leaves much like a leek but forms a garlic-like bulb made up of very large cloves. The flavour is not exactly like garlic but closer to garlic than leeks. Elephant garlic has a milder flavour than true garlic and I prefer it for eating raw in salads. I find it’s also kinder on the breath!
Did you know?
The sticky juice within garlic cloves is used in adhesive for mending glass and porcelain. It is also used as a pesticide for controlling cabbage root fly, round worm in turf and red mite in poultry.
By Bran Howell
Nearly 100 teachers from Devon and Cornwall came to the Eden Project for a special evening for schools last month.
It was Eden’s way of saying thank you to all the schools that have supported us over the last 12 and a half years and a great way for us to get to know each other – without all those pesky kids charging around!
The group heard Tim Smit talk about education, where Eden was heading next and… err… spacemen.
They met the education team, running mini workshops and forcing them to do silly things. Dr Jo Elworthy captivated everyone with stories from our Rainforest Aerial Walkway and teams of teachers took part in chocolate tasting, fruit tasting, blow dart competitions and eating bugs in our tropical rainforest.
‘We wanted teachers to have a fun and relaxing night whilst letting them know that we cover a huge range of subjects,’ explains Sam Kendall, School Programme Manager.
Once teachers realised we weren’t going to make them do lots of work or try any heavy selling they relaxed and had a great time. In fact the only thing that was taken seriously was the blow dart competition and the free raffle!
Tracey, a teacher from Redruth said: ‘I was buzzing after the session last night! Thanks to you and all the staff for making it a wonderful experience.’
Eden Project’s schools team welcome 45 000 young people each year and we couldn’t do it without the hard work and dedication of teachers who make the trips happen.
If you want to see why they keep coming back visit the schools section on our website or book a workshop by calling Susanne on 01726 811913.
Until recently the thought of running outside for pleasure or any other reason was a complete anathema to me. I preferred a prohibitively expensive exercise routine, where I’d fork out a great deal of money to join a fitness club, guilt-trip myself into going twice a month (thus wasting a great deal of money) and slog away on a treadmill in an hermetically sealed huge room trying to watch Come Dine With Me on the screen at the same time etc. You know the drill.
In fact truth be told, as a former fitness instructor I felt quite at home in gyms but then three things happened. 1. I moved a couple of times and fell foul of those invidious cancellation agreements in the small print of the gyms. 2. I got a dog, then another dog and started going OUTSIDE and realised I liked the trees, and the birds and even the rain and the snow. I actually enjoyed the variable. And 3. I tried running outside and it wasn’t that bad. Nobody laughed (overtly) at my running or my trainers or my tendency to sing to my music.
But this being the weekend of the Eden Project marathon and half marathon, it’s point 2 I’d like to major on: Being outside.
The great biologist Edward O Wilson hypothesised that humans are hard-wired to crave the natural world. From a green point of view this is good: an innate need to spend time in the woods means we’re less likely to destroy them.
But how does biophilia (as that instinctive bond between human and nature is properly called) work at speed? Not, you understand, that I’m suggesting I’m a fast runner but I mean that if travelling slightly quicker than a walk is it still possible to properly appreciate and benefit from the Great Outdoors at pace? I think it is.
This year I’ve done baby runs everywhere I’ve gone from alongside the Tyne to the Avon (I love a river run). I’ve spent proportionally more of my life outdoors and therefore it’s no coincidence I’ve seen my first kingfisher and a dozen other birds I can’t identify. Plus, in common with many walkers and custodians of different landscapes I’d fight tooth and nail to keep my favourite runs accessible and in pristine condition. Running’s made a conservationist out of me.
All of this is of course common knowledge: The Conservation Volunteers has been running Green Gyms for ever. Meanwhile running and outdoor exercise in general is booming in the UK. Inevitably The Man wants to take control. Some local authorities, particularly around London, are threatening to charge fitness instructors and group fitness leaders to use green spaces. They can jog on frankly. Sometimes local users of parks support this sort of licensing of commercial users. Don’t. While I know it can be disconcerting when you’re communing with nature in a local part and a swarm of British Military Fitness participants appear over the crest of the hill and start doing press-ups around you, remember it could be the first time those exercisers have connected with that green space. If it’s ever under threat (TVC reminds us that a third of green spaces are under threat in the UK), they’ll be powerful allies with good core strength.
Anyways, please remind me of all of this and my passion for the Great Outdoors when I’m slogging away this coming Sunday around Eden’s Half Marathon (incidentally my first!).
When Celine Holman, Eden’s senior exhibit designer maker, was given the brief to ‘tell the story of biodiversity and create a wow’, the possibilities were endless. With the brief fulfilled and the biodiversity chandelier hanging magnificently above heads over our Rainforest Aerial Walkway, Celine reveals the story behind it in this blog.
A spectacular focal point for our new Walkway, the chandelier is a collection of individual shapes that interlink to form clusters that explore six different areas of biodiversity by alluding to stories:
- how plants eat
- how plants drink
- how plants produce energy
- how plants protect themselves
- how plants reproduce
- the interdependency between plants, animals and microbes.
Responding to the brief
Celine reveals, ‘Throughout my many years here at Eden there has always been a murmur and excitement surrounding the possibility of having a chandelier somewhere on site. The Rainforest Aerial Walkway provided the perfect opportunity. It means we can tell the story of biodiversity without interrupting the flow of the Walkway and encourage people to look above their heads and really become a part of the canopy.
‘Although the freedom of such an open brief fills an artist with great anticipation and excitement, I was faced with the challenge of creating lots of different shapes in a relatively short period of time. The whole process only took around 12 weeks.’
‘It was combination of our own Rainforest Biome and ancient artefacts that provided the inspiration for the chandelier. During a visit to the British Museum I became fascinated with pre-Columbian artefacts and the way they used naive stylistic shapes to create metal figures. I wanted to create amulets in the sky by combining a fast modern design technique with ancient references.
A tour in our Rainforest Biome with Jo Elworthy, Eden’s Director of Interpretation, made me look beyond the beauty of plants and explore their purpose. I don’t think I will ever look at a plant in the same way. This made me realise I needed to tell the story of biodiversity in a subtle and abstract way alluding to stories rather than telling them, to allow each individual a personal interpretation.’
Celine’s stand-out moment
Celine decided to use aluminum because it’s a light material and able to survive the challenging rainforest environment. It also lent itself to fast computer assisted design technologies which enabled Celine to design the chandelier on a computer as a 2D graphic design before sending it away to be lasered onto metal sheets.
She says: ‘Receiving the metal sheets was incredible. It went from being an on-screen project that I’d been working on for quite a while to something physical, it was ethereal.’
Celine and two others designers then had to hand-shape the metal sheets into the chandelier that now hangs above people’s heads. If you want to immerse yourself in the treetops and discover the stories in our chandelier then come and visit our Rainforest Aerial Walkway as part of your trip to Eden.
If you haven’t come across baobab yet, you will soon. The superfruit is cropping up in all sorts of specialist foods and cosmetics, now that its health benefits – long-known in Africa – are being recognised by health-conscious Westerners.
The velvety green fruits contain a powder which has six times more vitamin C than an orange, and more calcium than a glass of milk – so it’s no wonder that people are starting to use it in everything from smoothies to curries.
Add to all this the fact that baobab already grows on trees in the African bush, and that its production encourages locals to look after them, and it sounds like a pretty sustainable crop.
We spoke to Rosby, a Malawian who travels on her motorbike from village to village, helping smallholders get this profitable new crop to market through local company TreeCrops…
The favourite part of my job is training suppliers
I know that knowledge is power, so if a lot of people know about what they can do with natural products, they can use them wisely and benefit.
Baobab is making a real difference to lives
I’ve seen many changes. Some people had poor houses and now they have much better ones. Some had no bicycles or domestic animals, but today they do. They can now educate their kids and feed their families.
Baobab is a wonderfully sustainable crop
The fruit powder is something that was just wasted before this market was introduced. But now people have something to do; they can go into the bush, harvest and sell. People had nothing before.
The fruit has helped with my calcium deficiency
I’d been advised by the doctor to buy a calcium supplement, but it’s very expensive. I started using baobab powder and everything bad I was feeling has gone away.
My tip is to drink it as juice
I drink the powder as a juice, adding water and a little sugar. If I have time, I add it to my porridge too.
Thank you to the Eden Florilegium for the illustration.
This recipe for piri piri chicken has been going down really well with visitors to the Eden Project’s Bakery, so we thought we’d share it with you here on our blog. Let us know how it goes down in your home!
- 4 free range chicken breasts
- 40g red chilli chopped
- 5g fresh garlic chopped
- 20g fresh coriander
- 15g fresh parsley
- 5g dried oregano
- 10g paprika
- 1 lemon
- 200g chopped tomatoes
- 1 small celeriac, peeled
- 1 carrot, peeled
- 50g mayonnaise
- 1 tsp Dijon mustard
- salt and pepper
- In a small pan gently fry off the chilli, garlic and paprika then add the chopped tomatoes.
- Add the juice of half of a lemon, coriander, parsley and oregano. Cook on a low heat for ten minutes so the sauce has reduced; take off the heat and in a food processor or with a hand blender blitz the sauce until smooth.
- Place the chicken breasts in a tray then cover with the sauce. Bake in an oven at 220°c for approx 25-30 minutes.
- Whilst the chicken is cooking you can now make the remoulade. Grate the celeriac and the carrot and place in a bowl. Add the mayonnaise, Dijon mustard and the remaining juice from the other half of the lemon. Mix well and season.
- Divide the remoulade mixture between four plates. Once the chicken is cooked place each chicken breast on top of the remoulade and spoon any sauce left from the pan over the chicken.