1. CHARD GRATIN

Heat the oven to 180°C/160°C fan/ gas 4 and butter a gratin dish. Separate 750g rainbow chard into stems and leaves. Cut the stems into 2cm lengths, then boil for 5 minutes in salted water. Add the leaves and cook for 3 minutes more. Drain, squeezing out excess liquid, then put in the dish. Mix 500g double cream with 2 crushed garlic cloves, salt, pepper and grated nutmeg, then pour over the chard. Scatter 2 handfuls each of breadcrumbs and grated cheddar on top, then bake for 45 minutes until golden.

2. BAKED ONIONS

Heat the oven to 200°C/180°C fan/ gas 6. Peel 8 red onions and trim the roots. On the hob, melt 25g butter in a roasting tin that will hold the onions snugly. Add the onions and cook, turning, until coloured all over. Sprinkle with 1 tbsp caster sugar and add 2 tbsp red wine vinegar. Bubble for 1 minute, then add 100ml chicken stock and 3 thyme sprigs. Cover tightly with foil and bake for 40 minutes. Remove the foil and cook for 30 minutes more until the onions are soft and sweet.

3. CELERIAC & HORSERADISH PURÉE

Peel 750g celeriac and slice finely. Melt 25g butter in a pan. Add 1 chopped onion, 2 crushed garlic cloves and a pinch of salt. Fry gently for 10 minutes until the onion is soft. Add the celeriac, 300ml whole milk and 300ml water, then bring to a simmer. Cover and cook for 30 minutes until tender. Drain, then whizz to a purée with 300g cream and 2 tbsp dijon mustard. Peel and grate a 7cm piece of horseradish, then mix in to taste. Season and serve scattered with thyme leaves.