Whole Stuffed Celeriac

The earthiness of the mushrooms combined with the truffle oil makes this a perfect vegan showstopper. Meat eaters and vegetarians are sure to love it, too.

Hands-on time 30min, plus cooling. Cooking time about 2¼hr. Serves 6

● 20g dried wild mushrooms

● 1 large celeriac, about 1kg, see GH Tip

● 2tbsp olive oil

● 1 echalion shallot, finely sliced

● 2 garlic cloves, crushed

● 100g chestnut mushrooms, sliced

● 150ml vegan white wine

● 2 tarragon stalks, leaves picked and roughly chopped

● 250ml dairy-free cream alternative, we used Oatly

● 100g baby spinach

● 1tbsp truffle oil (optional)

● 25g cooked chestnuts, roughly chopped

● 15g pine nuts, toasted and roughly chopped

● 250g pouch cooked mixed grains, we used Merchant Gourmet

● Pomegranate seeds, to garnish

1 Preheat oven to 200°C (180°C fan) mark 6. Put dried mushrooms in a heatproof bowl; cover with just-boiled water and soak for 20min.

2 Scrub celeriac clean under cold running water; pat dry with kitchen paper. Put in the centre of a large sheet of foil, rub all over with 1tbsp oil and season. Wrap in the foil, place in a medium roasting tin and cook for 2hr, or until tender, unwrapping the foil for the final 45min to allow the sides to become golden.

3 Meanwhile, make the filling. Heat remaining oil in a large, deep frying pan over low heat and cook shallot for 5min, stirring occasionally, until softened. Add garlic and cook for 2min.

4 Increase heat to high, add chestnut mushrooms and fry, stirring occasionally, until tender. Add wine and bubble until reduced by ½. Drain and roughly chop soaked

mushrooms, then add to pan with the tarragon, cream alternative, spinach (in batches if needed) and truffle oil, if using. Stir to wilt spinach, then remove from heat and mix in the chestnuts, pine nuts, mixed grains and plenty of seasoning.

5 Remove celeriac from oven, transfer to a chopping board (discarding foil) and leave to cool for 10min, or until cool enough to handle. Cut off

and discard the top 1-1.5cm of the celeriac, then use a spoon to scoop out the flesh, leaving a 1cm border and being careful not to break through the skin. Roughly chop the scooped-out celeriac and add to the mushroom mixture.

6 Return the hollowed-out celeriac to the roasting tin or a medium ovenproof serving dish. Fill with the mushroom mixture, spooning any extra

around the sides. Cover the dish with foil and return to oven for 10-15min, or until piping hot. Sprinkle over pomegranate seeds to serve. PER SERVING 281cals, 7g protein, 14g fat

(2g saturates), 22g carbs (6g total sugars), 11g fibre

GET AHEAD Prepare step 2 one day ahead. Cool, wrap and chill. Complete recipe to serve, allowing 40min in step 6.