Celeriac soup with hazelnut and sage pesto

You can make this a few days ahead, as it freezes really well, so double the recipe when you are making it so you have a batch for a rainy day! I sometimes add a crumble of crispy, smoky pancetta on top with the pesto.

SERVES SIX INGREDIENTS

50g butter

1 celeriac, peeled and chopped 1 celery stick, chopped

1 onion, chopped

75g blanched hazelnuts 2 tbsp finely chopped sage 2 tbsp extra virgin olive oil

METHOD

Place a heavy-based saucepan over a medium heat and add the butter.

Once the butter has melted, add the celeriac, celery, onion and whole hazelnuts, and season with salt and pepper. Stir well, then reduce the heat to low, cover the pan with foil or your butter wrapper and pop the lid on. Leave