(Serves 4) 1 celeriac (about 800g), peeled and cut into bite-sized chunks
2 red onions, halved and each half cut into 3 or 4 wedges
2 garlic cloves, peeled and sliced 2 rosemary sprigs, torn
1 small bunch of thyme, torn
2 bay leaves
2tbsp olive oil
15g pumpkin seeds
15g sunflower seeds
300g skirt steak
1 large handful of salad leaves and herbs
Salt and freshly ground black pepper onions, then the garlic, rosemary, thyme and bay. Trickle one tablespoon of the olive oil over and season well with salt and pepper.
4. Place the baking tray in the hot oven and roast, turning the celeriac occasionally, for 35 minutes. Remove the tray from the oven and scatter over the seeds, then return to the oven for a further eight to 10 minutes, or until the celeriac is a little caramelized on the outside and tender in the middle. Remove from the oven and keep warm.
5. Season the steak all over with plenty of salt and