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Celeriac and rosemary hash browns

Grate one medium celeriac into a colander and toss with 1 tablespoon of salt. Leave for an hour before placing in a tea towel and squeezing out any excess moisture. Add 20g of cornflour, a grated medium-sized potato, a couple of sprigs of finely chopped rosemary, and pepper to taste. Fry on a low heat in olive oil until golden, flip and repeat.

Celeriac “bacon” Thinly slice some celeriac and sprinkle with salt. Set aside for 30 minutes then pat the slices dry. Make a rub from smoked paprika, brown sugar, sea salt, onion powder, tamari and neutral oil and rub over slices. Cook low and slow in the oven on fanbake until slices have dehydrated slightly. Serve with mayo, hot sauce and avocado in a bun for a breakfast burger.

Whole salt-and-vinegar baked celeriac with yoghurt tartare sauce

Mix table salt with a 50/50 mixture of apple cider vinegar and water until you have a paste that resembles wet sand. Cover a medium celeriac in the mixture and bake for 1 hour and 20 minutes at 180°C. For the sauce, mix 1 cup yoghurt with two diced pickles, zest and juice of a lemon, and a small handful each of dill, parsley and mint.