Celeriac, White Bean and Horseradish Mash

Cut the celeriac into 2cm pieces and place in a large saucepan with the milk, 1 teaspoon of salt and the bay leaf. Bring to the boil, then reduce the heat and partially cover with a lid. Simmer until very soft, about 20 minutes. The milk will look curdled and most, if not all of it, will have been absorbed.

Remove the bay leaf and using a slotted spoon, lift out the celeriac and place in a food processor, leaving any milk in the saucepan.

Add the beans, garlic, lemon juice and the horseradish and season generously with salt and pepper. Process until smooth, then with the motor running, drizzle in the olive oil and cream and process until very smooth and silky.

To serve: Pile the mash into a serving bowl. Top with a drizzle of olive oil and a sprinkling of the Crispy Garlic Lentils, if using, and serve the rest separately.

Crispy Garlic Lentils

Preheat the oven to 200°C.

Cook the lentils in boiling water for about 20 minutes or until just tender but still with a little bite. Drain and rinse, then drain well again. Tip on to a clean tea towel and pat lightly to remove excess moisture.

Combine with the remaining ingredients and season. Spread in a single layer on a lined baking tray and roast for about 8 minutes until crispy, turning once. Makes about ¾ cup