For the ragu

For the mash

  • 1 celeriac (around 500g), peeled and cut into rough chunks
  • 300g potatoes (Maris Pipers are best for mashing), peeled and quartered, or halved if small
  • 150ml milk


  • STEP 1

    In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.

  • STEP 2

    Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it’s at the desired consistency.

  • STEP 3

    To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.

Goes well with


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A star rating of 3.7 out of 5.7 ratings