Celeriac Remoulade Perfect with any cold meats such as ham, salami, roast beef. Also lovely with roast beetroot and goat’s cheese or smoked fish. Best of all, it’s really quick, easy and convenient.

Ingredients 1/2 a celeriac Mayonnaise (shop bought or homemade is fine, but needs to be thick) Dijon Mustard Lemon Juice Salt Pepper Method 1 Peel the celeriac and grate finely 2 Add a spoonful of mayonnaise and mix well. The mayo should just bind the celeriac together and not be too loose.

3 Add a teaspoonful of Dijon mustard and a squeeze of lemon juice.

4 Taste and decide whether or not it is sharp enough or mustard-y enough for your liking. If not, add a bit more of mustard or lemon juice, but in tiny increments as it is easy to overdo it.

5 Taste again, and add salt & pepper to taste — it may not need any depending on how well seasoned the mayonnaise is.

6 The remoulade should be stored in the fridge and will keep for up to three days if made with shop bought mayo. Eat within 24 hours if homemade with raw egg yolk.

Roast Celeriac This is delicious either hot or cold. When celeriac roasts, the flavour becomes concentrated and develops a liquorice note. Serve hot with game, smoked fish, roast beef and as a starchy element to vegetarian main courses. Serve cold with, erm ... game, smoked fish, roast beef and beetroot salads! Also quick, easy & convenient. Promise!

Ingredients 1 whole celeriac Method 1 Peel the celeriac & cut into three equal slices.

2 Wrap each slice in tin foil and place on a baking tray 3 Cook in a 180C oven for between 20-40 minutes, depending on the thickness of the slices. To check for doneness, prod the slices. They should yield slightly, but not be complete mush. If you have forgotten about them, and have made mush, don’t panic. Just puree or mash it and serve it as celeriac mash with plenty of salt & butter.

4 Otherwise, leave to cool slightly then slice into 1cm thick pieces, brush with butter (or olive oil if serving cold) and sprinkle with coarse sea salt before serving.

Celeriac Soup This soup gets more love than any other I have made. If you can get hold of some pre-cooked chestnuts, fry them in butter and serve on top. A dash of truffle oil finishes the soup perfectly. The amount of butter may seem obscene — and probably is, but tastes nice though!

Ingredients 1 whole celeriac 250g butter Salt Milk, vegetable stock, chicken stock or water to finish the soup Method 1 Peel and very thinly slice the celeriac.

2 Melt the butter in a large, heavy bottomed saucepan over a medium heat.

3 Add the celeriac (in batches if necessary) and sweat in the butter until soft. The celeriac needs almost constant stirring — a little colour is no bad thing and will add flavour, but you don’t want it to catch as this will ruin the flavour.

4 When all the celeriac is softened, leave to cool slightly then place in a food processor or blender and puree until smooth. You will need to add either milk, water or stock at the beginning to get the puree going. Probably more than you’d imagine, but add a little at a time so it doesn’t end up too loose. Blitz for 15-20 minutes, until silky smooth.

5 At this stage, you have a puree which can be served undiluted as a garnish for any roast meat – just heat up and season.

6 The puree can be frozen for up to three months or kept in the fridge for three to four days.

7 To make into soup, heat the puree in a saucepan and add the liquid of your choice; a guideline would be 250ml liquid to 3 tablespoons of puree, but this will vary greatly depending on how wet the puree is and how thick you like your soup, so play it by ear.

8 Season with salt to taste then give a final blitz with a hand blender to froth up before serving.