Celeriac steaks, hazelnut & stilton sauce

Serves 2 Pre-heat your oven to gas mark 5/190˚C. Peel and slice two medium-sized celeriac lengthways so that you have long pieces around 1cm thick. Lay these on to a roasting tin and drizzle over oil. Follow this with a pinch of salt and pepper, three sprigs of rosemary and five or six torn fresh sage leaves. Finish by chopping and adding 50g of hazelnuts. Add the celeriac steaks to the oven and cook for around 30 minutes, or until a knife goes through the flesh. While your celeriac cooks, begin preparing a hearty salad. Into a mixing bowl, add a couple of handfuls each of fresh spinach and crispy lettuce. Drizzle over a little olive oil and balsamic vinegar before tossing the leaves. Grate a couple of fresh carrots into the leafy mix, before setting to one side. Into a saucepan, heat 10g of butter until it starts to melt. Add 30g of plain flour and stir continuously, also pouring in 30g of milk. Keep stirring until the mixture begins to thicken and take care not to let it catch on the bottom. Once the sauce has thickened, add 30g of stilton and combine thoroughly until melted. Season and remove from the hob. Serve your salad as a side to this dish of celeriac steaks layered with the dreamy Stilton sauce.