- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic cloves, very finely sliced
- 2 red chillies, deseeded and finely chopped
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 small or 1 large celeriac, peeled and cut into 1cm cubes
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- splash of white wine (optional)
Heat the oil in a shallow pan and sizzle the garlic for 1 min until fragrant. Add the chilli, thyme and celeriac. Toss everything to coat in the oil, then season with salt.
Turn the heat down to a minimum, cover the pan and cook everything really gently for 40 mins or until soft enough to squash. Stir occasionally and add a splash of white wine or water if it starts to catch. When cooked, crush the celeriac lightly with a wooden spoon and serve. The celeriac may now be left to cool in the pan – reheat on the hob with a drizzle more oil.