TODAY’S RECIPE: Sausage & hazelnut ragu with celeriac mash

COMFORT food. SERVES 3-4 Ingredients

1 tbsp olive oil, plus extra to serve

1 onion, finely chopped

6 herby sausages

1 garlic clove, crushed

1 tsp smoked paprika

100ml white wine

400ml can chopped tomatoes

30g toasted hazelnuts, roughly chopped, plus extra to serve Parsley (optional) FOR THE MASH:

1 celeriac (around 500g), peeled and cut into rough chunks

300g potatoes, peeled and quartered

150ml milk

Method

1. Fry the onion in the olive oil with a pinch of salt until soft. Squeeze the sausage meat out of their skins and mix with the garlic and paprika. Add the sausage mix to the pan, using a spoon to break it up. Fry until browning, then tip in the wine and the chopped tomatoes. Simmer for 25 minutes until thickened.

2. Meanwhile, boil the celeriac and potatoes in salted water for 15 to 20 minutes until falling apart. Drain, then tip back into the pan to steam-dry. Mash, adding the milk a little at a time until it is the desired consistency.

3. Stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with the ragu, parsley and extra hazelnuts, plus a drizzle of olive oil.