Rob Howell has been making a name for vegetables, sustainability and zero waste at his Bristol restaurant Root since 2017. Ingredients For the sauce 150g gochujang paste 100ml dark soy sauce 50g light brown soft sugar 25ml mirin 75ml rice wine vinegar 2 garlic cloves 50ml sesame oil 50g stem ginger and 1tbsp syrup For the fried celeriac 1 celeriac …
