Celeriac gratin

serves 4

• 1kg celeriac
• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• 250ml single cream
• salt and pepper

Lightly oil a gratin dish. Preheat your oven to 190C/ 170C fan/ gas 5

Peel the celeriac and slice as thinly as possible. Put into a large mixing bowl with the other ingredients and mix until the slices are evenly coated – we find that your hands are the best tool for doing this. And now use your creamy hands to transfer the slices to the gratin dish making roughly level layers. Pour over any cream left in the bowl and trickle over 1 tbsp olive oil. Bake in the oven for about 40 – 50 minutes until the celeriac is completely tender and the top is browned.

Goes wonderfully well with lamb too. And you can use the same recipe and substitute sweet potato or a mixture of sweet potato and ordinary potato.

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