Serves 2

A delicious way with celeriac that can be baked ahead and then reheated.

1 celeriac, about 600g
75g butter, melted
Sea salt and freshly ground black pepper

1 Halve the celeriac, then peel. Using a long serrated knife slice it as thinly as possible. Line a small cake tin (about 18cm) or round ovenproof dish with a disc of nonstick baking paper. Brush the sides with a little butter.
2 Layer the celeriac into the tin or dish, brushing butter in between and seasoning. Press the slices down firmly and cover the top with a butter paper or foil.
3 Heat the oven to 180C, Gas 4. Bake for 30 minutes, then uncover and bake for another 10 minutes to brown the top. Stand the tin or dish for 10 minutes, then run a knife around the edge and turn out like a cake. Serve in wedges.

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