Recipe RICHARD MAKIN Photograph PETER CASSIDY

Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level

Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.

MASH

Maris Piper potatoes and halved

vegan butter 55g

soy milk 50ml GOCHUJANG SAUCE

gochujang 1 tbsp

soy milk 80ml 750g, peeled cooking for a further 15 minutes. Reserve the remaining marinade for the sauce.

• While the celeriac cooks, make the mash. Heat a large pan of water until boiling, then cook the potatoes for 20 minutes until very tender and a knife can easily be inserted into the centres. Drain the potatoes and leave them to steam in the colander for 5 minutes.

• Return the potatoes to the pan and mash well until smooth. Add the butter and then the soy milk a splash at a time (you may not need all of it). Season with salt and pepper then cover to keep warm.

• To make the sauce, add the gochujang and soy milk to the reserved marinade, and whisk until combined. Pour the mixture into a medium, high-sided frying pan and warm over medium heat. Bring to a simmer, stirring often, but don’t allow the sauce to boil. Reduce the sauce by half until you have a glossy, aromatic sauce which is a chocolatey brown colour. If the sauce thickens too much, use a little extra wine to thin it out.

• Serve the celeriac steaks, scored-side up, on top of the mash with a generous serving of sauce on top.

PER SERVING 517 KCALS | FAT 30G

SATURATES 5G | CARBS 41.8G | SUGARS 12.3G

FIBRE 13.9G | PROTEIN 7.4G | SALT 2.8G