Celeriac shawarma

SERVES 4 | PREP 25 MINS PLUS MARINATING | COOK 2 HRS MORE EFFORT | V LC GF

1 tbsp ground cumin

1 tbsp smoked paprika

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

4 garlic cloves, crushed 1 tbsp runny honey

1 lemon, juiced

4 tbsp extra-virgin olive oil 1 large celeriac, peeled TO SERVE

flatbreads red cabbage, shredded

pickled chillies hummus chilli sauce

1 Tip all of the ground spices into a large bowl, then add the garlic, honey, lemon juice, 3 tbsp of the olive oil and plenty of seasoning, and whisk together. Trim the bottom off the celeriac so it sits flat. Cut horizontally into 1cm thick slices. Tip the celeriac into the marinade bowl and coat each slice in the spice mixture, then cover and leave to marinate in the fridge for 2 hrs or overnight.

2 Heat the oven to 220C/200C fan/gas 7. In a roasting tin, layer up the celeriac in a tower with a larger piece on the bottom to ensure it’s stable. Put 2 metal skewers vertically down through the tower to help hold it upright. Add the remaining tbsp of olive oil to the marinade bowl and keep to one side. Put the celeriac into the oven for 20 mins.

3 Turn down the oven to 170C/150C fan/gas 3 and cook the celeriac for another 1 hr 30 mins, basting the edges with the excess marinade, until the celeriac is really tender.

4 Use a sharp knife to shave pieces off the celeriac into the tray and serve with flatbreads, shredded red cabbage, pickled chillies, hummus and chilli sauce.

PER SERVING 182 kcals | fat 12.5G saturates 1.7G | carbs 9.1G | sugars 7.8G fibre 10.1G | protein 3.3G | salt 0.4G