Celeriac Mash Recipe

Top and tail the celeriac, then use a large knife to trim off all of the skin, without taking off too much flesh. Dice into 2cm cubes and tip into a saucepan.

Pour in enough cold water to completely submerge the celeriac and season generously with salt.

Set over a high heat and bring to the boil. Once simmering, turn the heat down to medium-high and cook for 15 mins, until the celeriac is very soft.

Meanwhile, pour the double cream into a small saucepan. Put the garlic clove, still in its skin, onto the chopping board and use the flat side of a large knife to bash it against the chopping board. Add this to the cream along with the thyme sprigs and black peppercorns.

Set the small saucepan over a medium heat and bring up to a simmer. Once simmering, remove from the heat and leave to infuse.

Drain the celeriac really well through a fine sieve, then tip into a bowl or back into the dry pan.

Use a potato masher to crush and mash until roughly smooth, or you can use a stick blender to whizz until smooth - or if you want it really smooth, tip into a blender and whizz to a super smooth purée.

Put the fine sieve over the bowl and pour in the double cream, catching all the infusion bits.

Add cubes of the butter and keep mashing and mixing until combined and smooth.

Season really well with salt and pepper and serve.