KATZU CELERIAC (CELERY ROOT) WITH BASMATI RICE & CURRY SAUCE (Serves one)

■ Cooking time: 40 mins

INGREDIENTS:

For protein/carb:

50g (2oz) cooked basmati rice

For the main veg:

1 slice of celeriac (celery root), 2.5cm-/1in-thick; 4 tablespoons rapeseed oil or vegetable oil; 1 tablespoon cornflour; 50g (2oz) glutenfree breadcrumbs; sea salt and freshly ground black; pepper, to taste

For the sauce:

1 teaspoon rapeseed oil or vegetable oil; 1 onion, chopped; 1 carrot, chopped; 1 garlic clove, crushed; a thumb-sized piece of fresh ginger, peeled and grated; 1 tablespoon curry powder; ½ teaspoon ground turmeric; 100ml (3½fl oz) coconut milk; 2 teaspoons maple syrup

For the topping:

A sprinkle of sesame seeds; a handful of fresh flat-leaf parsley leaves

METHOD

1. For the main veg, preheat the oven to 200°C (400°F)/ gas mark 6.

2. Place the celeriac steak on a baking tray (sheet) lined with baking paper, drizzle with 1 tablespoon of oil and bake in the oven for 20–30 minutes until tender.

3. In a wide, shallow bowl, mix the cornflour with 4 tablespoons of water and some seasoning.

4. In a second bowl, place the breadcrumbs. Dip the roasted celeriac first into the flour mixture and then into the breadcrumbs, turning until well coated.

5. Heat the remaining oil in a frying pan over a medium– high heat and cook the celeriac for 4–5 minutes on each side until golden.

6. For the sauce, heat the oil in a deep pan over a medium heat and sauté the onion and carrot for about 8 minutes, until starting to caramelize.

7. Add the garlic and ginger and sizzle for 30 seconds, then stir in the curry powder and turmeric.

8. Stir through the coconut milk, maple syrup and 3½ tablespoons water. Season, cover and simmer over a low heat for 20 minutes.

9. Check that the onions and carrots in the sauce are soft, then transfer to a blender and blitz until smooth.

10. To assemble, spoon the sauce onto a plate and top with the rice and celeriac steak, sliced into thin strips. Scatter over the parsley and sesame seeds.