SERVES 6

A perfect accompaniment to a joint of lamb.

Ingredients

30g Butter
500g Celeriac, peeled
500g potato, peeled
400ml Double cream
2 garlic cloves, crushed
1⁄4 tsp grated
Nutmeg

METHOD

Preheat the oven to 160 C, Butter a large baking dish well. Whisk the cream, garlic and nutmeg together in a large bowl and season well. Finely slice, best on a mandolin, the celeriac and potato.

Dip the sliced vegetables in the mixture and place in even, alternate layers in the dish, Press down and pour over the remaining cream.

Bake for 1 1⁄4 to 1 1⁄2 hours, pressing down with a spatula occasionally. The dish is ready when it is bubbling and golden.

Turn up the oven to 190-200C for the last five minutes. Grated Parmesan or Gruyère on top works well and to make a full meal dish including bacon, look at our website.