BAY-BAKED CELERIAC, CASHEW STUFFING CRUMBLE AND CRANBERRY SAUCE

Serves: 4-6 Preparation time: 15 minutes Cooking time: 45 minutes 1 medium-sized celeriac, cut into 2cm deep steaks (skin left on but washed) 10 baby shallots, peeled, left whole Several generous glugs of rapeseed oil 1 bundle of bay leaves, around 20 in total Generous sprinkle of sea salt flakes and freshly ground black pepper 600g Jerusalem artichokes, thoroughly cleaned and roughly chopped Glug of cream For the cashew stuffing crumble: 1 white onion, finely diced Glug of oil 70g cashews, chopped 150g fresh breadcrumbs 100g cooked chestnuts Handful of fresh sage leaves, chopped Handful of oregano leaves, chopped Generous sprinkle of sea salt flakes and freshly ground black pepper 1 free range egg Zest of 1 orange For the cranberry sauce: 200g cranberries 70g muscovado sugar 70ml good-quality orange juice 2 sprigs of thyme, leaves removed and chopped 5 fresh figs, quartered, to serve

1 Place celeriac and shallots on a baking tray with a generous drizzle of oil and seasoning, roast at 190°C/fan 170°C/gas mark 5 for 20 minutes, then place three bay leaves on each celeriac steak and roast for another 20 minutes or until golden.

2 Roast the Jerusalem artichokes for around 25-30 minutes then blitz with cream until you have a smooth, creamy purée.

3 For the stuffing, cook the onions over a medium heat until soft and sticky, then allow to cool. Combine all remaining ingredients, add in the onions and roughly mix. Bake for 15-20 minutes in the oven until golden on the top and ready to serve alongside the celeriac.

4 Combine the cranberry sauce ingredients and cook in the oven for around 15-20 minutes. Then allow to cool and thicken up.

5 Prepare the fresh figs and serve alongside the celeriac steaks, with artichoke purée, cashew stuffing and a helping of cranberry sauce.