Celeriac gratin was one of my favourite dishes at River Cottage. Hugh’s addition of anchovies is genius. So I guess this recipe is a homage to my days there.
Ingredients - serves 4 500g celeriac 100ml double cream 1 clove garlic, peeled and finely chopped 4 anchovy fillets, chopped Pinch of chilli flakes
Method – preheat oven to 180°c
1) Peel the celeriac with a peeler. Slice to the thickness of a £1 coin.
2) In a bowl, combine all the ingredients and season generously with salt and pepper. Toss so that all the celeriac is covered evenly with cream.
3) Fill a small, preferably ceramic, baking dish and pop in the oven.
4) Bake for 45 minutes or thereabouts until the cream is bubbly and slightly browned on top. Test that the celeriac is soft and ready to eat.