Celeriac is a wonderfully aromatic root veg, combined with pears for a great warming winters side dish. 

1                  Knob butter

400g            Potatoes

400g            Celeriac

2                  Pears

Salt and freshly ground black pepper

400ml         Double cream

100ml         Whole milk

1                Clove garlic, peeled and halved

1                Bay leaf

1                Good grating of nutmeg

  1. Heat the oven to 170C.
  2. Rub a gratin dish with the butter.
  3. Peel the potatoes and Celeriac and slice them thinly, either with a sharp knife or a mandoline.
  4. Peel, quarter and core the pears, and slice each quarter thinly lengthwise.
  5. Combine in a bowl, season and toss. Arrange the mixture in the gratin dish.
  6. Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper heating until just below boiling.
  7. Pour over the veg and pear. Bake in the oven for around 1 hour 15mins until the veg is cooked and the top is golden and bubbling.