The contrast int this recipe is great and with the inclusion of a piece of bread is a hearty meal at any time of year.

• Start with the soup. Finely dice the onion and garlic and sweat in oil and butter.
• In a pestle and mortar, bash the fennel seeds before adding to the onion with a  pinch of dried chilli and salt and pepper
• Wash, peel and cube the celeriac and add to the pan and mix well
• Add enough stock to just cover the celeriac and simmer on a low heat for 30-40 mins until tender.
• Blend the soup to a smooth consistency.
• To garnish, break up a handful of walnuts and add to a pan with the greens and a knob of butter and a little olive oil.
• Saute the greens and walnuts with a few grates of nutmeg and a good pinch of flakey sea salt.
• Serve the soup with a dash of cream and a spoon full of greens and walnuts sprinkled on top

This is a fantastically tasty and fragrant dish.

• Start by preheating the oven to 200 degrees C.
• Take a nice deep roasting tin and cut the roots, onion and pepper into one inch cubes. Add the garlic, lemon and Halloumi. Drizzle with olive oil and balsamic vinegar and season with pepper but not salt as the cheese is already salty enough. Mix well
• Place on the middle shelf of the oven for 30 minutes uncovered, mix again and cover with foil.
• Return to the oven for a further 30 minutes
• Serve with Penne pasta and a drizzle of sour cream

This is a simple but beautiful dish that is fun and easy to make.

• Start by prepping your root vegetables, carrots, parsnips, beetroot and celeriac can all be used.
• Peel and wash your mixed root vegetables to take off their tough outer skin before using a potato peeler to peel off long thin strips of root vegetable. Set aside to blanche at the last minute.
• To make the sauce finely dice half an onion and two cloves of garlic before sweating in a pan with a little olive oil, a pinch of dried chilli, salt and pepper.
• Once the onions are golden brown add half a wine glass of white wine and reduce. Take off the heat and add 250ml of cream and the zest of half a lemon.
• Cook your tagliatelle until al dente and blanche your root vegetables in boiling water for three minutes before draining and mixing in to the cooked tagliatelle.
• Serve with the cream sauce and parmesan.

• Place the cubed celeriac and milk in a pan ensuring there is enough milk to cover the celeriac.
• Put a lid on the pan and put on a medium heat for thirty to forty minutes until buttery and tender.
• Drain the celeriac retaining the milk for use making a béchamel sauce at a later date.
• Place the celeriac in a blender with the butter and crème fraiche and pulse until smooth.
• Season with a few grates of nutmeg and the white pepper and salt to taste.

A classic accompaniment to fish this is also pleasingly very simple to make.

• Wash and peel your celeriac before cutting into fine match stick like batons.
• Season with, salt and pepper, the juice of half a lemon, chopped parsley and a little olive oil.
• Combine well before adding a few tablespoons of mayonnaise to the mix and stirring in until well coated.