Preheat the oven to 240ºC, gas mark 9. Peel the celeriac, cut into irregular bitesized pieces (wedges or dice, whatever you prefer), and mix with the oil and salt.

Spread the pieces over a parchment-lined baking tray and roast for about 20 minutes, shaking halfway, until they have a nice even colour, browning on the edges and soft in the middle. Tip onto a serving dish.

Brown the butter in a saucepan by melting, then stirring, over a high heat. The butter is ready when it begins to foam and has a golden colour. When it does, add the garlic and almonds and swirl. After 30 seconds, remove from the heat. The almonds should start to turn golden. As soon as they do, pour the nutty, garlicky butter over the roasted celeriac.

Sprinkle with the parsley, chilli and capers. Season with freshly ground black pepper – you shouldn’t need salt, but add if necessary – and serve immediately.