Creamy Celeriac, Cabbage and Carrots

• Chop 200g Celeriac, 400g carrots and 300g smoked bacon into 1cm cubes.
• Saute in 50g butter until golden.
• Add half a small savoy cabbage (cut into thin strips) and cook for 3 to 4 minutes.
• Drain the butter from the veges - this makes it a healthy recipe!
• Then add 200ml of double cream (that's blown it!), boil until it halves in volume and is a bit thicker.
• Leave it to cool a wee bit and then serve.

Celeriac and Potato Gratin
1 celeriac - peeled and thinly sliced
3 medium potatoes - peeled and thinly sliced
knob of butter
60ml of whipping cream
60ml beef stock (or vegetable stock if preferred)
2 cups gruyere cheese (Gouda works well and stilton is also a good option)
1 cup of milk
1 tablespoon of flour
salt and pepper to taste

· Place the celeriac in a saucepan with the milk and salt as required. Sift the flour over the top. Add enough cold water to cover the slices and then bring to the boil. Simmer gently for five minutes or until the slices are tender. Drain and set aside.
· Put the potatoes in a saucepan and cover the slices with water. Bring to the boil then simmer until tender (about 5 mins) and then drain and set aside.
· Pre-heat the oven to 190 degrees. Butter a 10 inch dish (or whatever you've got)
· Place the celeriac and potato in alternate layers in the dish, starting and ending with celeriac, season each layer.
· Blend the stock and cream and then pour over the layers, sprinkle the cheese on top and then bake in the oven for 30-35 mins.
· Leave to cool slightly before serving to make it easier to cut.