- 1 large celeriac (about 800g-1kg)
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 60g walnuts, toasted and chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 tsp thyme leaves
- 100g blue cheese, crumbled
- 50g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Peel the celeriac, keeping it as round as possible. Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife. Use the indent as a guide to hollow out the middle with a melon baller or apple corer until you’re halfway down.
Heat oven to 180C/160C fan/gas 4. In a bowl, toss the walnuts, thyme and blue cheese together, then pack into the cavity – don’t worry if the filling sticks out of the top. Next, lay out a sheet of tin foil large enough to cover the celeriac. Put the celeriac in the middle, dot the butter on top and around it, then drizzle with honey and sprinkle with salt. Wrap the celeriac in the foil, making sure there are no gaps, and roast for 1 hr 15 mins or until soft. Once cooked, open the foil and roast for a further 15 mins until golden. Serve the celeriac on a chopping board and reserve the juices in a dish to spoon over.