- 250g celeriac, peeled and cut into chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 300g carrot, quartered lengthways
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 long shallot, quartered, leaving root intact
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 rib-eye steak (around 250g/9oz each)
Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut…
- 1 head red or green chicory, broken into leaves, centre quartered
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
For the parsley pesto
- small bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 25g unsalted cashew
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, plus extra if needed
- squeeze of lemon juice
- 3 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.
Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.
Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.
Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.