One knob of butter

400g floury potatoes

400g celeriac

2 firm, medium pears

400ml double cream

100ml whole milk

One clove garlic, peeled and halved

One bay leaf

One good grating of  nutmeg

Salt and freshly ground black pepper

If you’re stuck for Celeriac recipes try out this one from Hugh Fearnley-Whittingstall;

Heat oven to 170C/335F/gas mark 3. Rub a gratin dish with the butter. Peel potatoes and slice thinly. Cut the celeriac into thin slices after removing the outer layer. Peel, quarter and core the pears and slice thinly lengthways. Mix all these together and arrange the mixture into a gratin dish, pressing as flat as possible to not leave too many air pockets.

Put the cream and milk in a saucepan with the prepared garlic, bay leaf, nutmeg, salt and pepper, and heat until just below boiling. Pour over the veg in the dish (Pick out the bay leaf if you can).

Bake for roughly 1 hour 20 minutes, or until the top is golden and bubbling. You should be able to get a sharp knife easily through the whole thing.

You can turn up the heat to 200C/gas mark 5/6 for 5 minutes at the end for extra crispiness. Leave for 5 minutes to cool before serving.