Book of the week

Nopi: The Cookbook

Ebury Press, £28

‘This is a restaurant cookbook,’ Yotam Ottolenghi notes in Nopi. ‘It features restaurant food.’ Forewarned is forearmed, and those expecting something along the lines of his previous books may be disappointed. Reflecting the food served at Ottolenghi’s restaurant in Soho, London, the recipes here are complicated (venison fillet with date labneh, blackberries and peanut crumble; pistachio- and pine nut-crusted halibut with parsley vichyssoise), so steer clear if you are a novice cook or easily discouraged by long lists of exotic ingredients. But if you like a challenge, and plan to start the year eating healthily and well, this could be your first port of call. Among the couple of simpler recipes is this roasted celeriac. It is the perfect January dish: easy, healthy, cheap.

Whole roasted celeriac

serves 6

1 large celeriac (1.2kg), trimmed, hairy roots discarded, rinsed clean 1 tbsp olive oil, plus extra to serve 2 tsp coarse sea salt, plus a pinch to serve Preheat the oven to 190C/gas mark 5. Place the celeriac on a small parchment-lined baking tray, rub it all over with the oil and salt, and roast for three hours, until a knife inserted into the flesh goes in easily. Slice into 12 wedges and serve with a pinch of salt and a drizzle of oil.