Sedano rapa al forno

Wood-roasted celeriac

For 6

2 celeriac, about 450 g (1 lb) each, peeled and cut into wedges 2 cm (3/4 in) thick

1 small bunch fresh thyme, leaves picked from the stalks

100 ml (3.1/2 fl oz) olive oil

1 head garlic, separated into cloves, peeled and chopped

Maldon salt and freshly ground black pepper

Preheat the oven to 220° C/425° F/Gas 7. Put the celeriac in a bowl with the other ingredients. Mix thoroughly. Place in an oiled baking dish and cover loosely with foil. Bake for 10 minutes. Remove the foil, turn the pieces over and roast for 20 minutes.