CELERIAC FRIES

Sometimes, especially on a cosy Friday or Saturday night in, you just need a plate of fries to dig into. These celeriac fries are a great alternative to potatoes and are wonderful to snack on with dips on movie nights in with family and friends.

1 celeriac, about 1kg

30g Lucy Bee coconut oil, melted

1 tsp ground turmeric

Himalayan salt and ground black pepper

SERVES 3–4

Preheat the oven 200°C/400°F/gas mark 6.

Cut the celeriac into slices before peeling, using a sharp knife (potato peelers do not work on celeriac’s tough skin), transferring the peeled slices to a bowl of cold water (to stop discolouration). Cut into fries, placing them back in the water as you work.

Put the coconut oil in a large bowl and tip in the (drained) fries. Stir through the turmeric with salt and pepper to taste, and mix again until each fry is coated evenly. If using you hands, beware that turmeric will dye your skin a nice yellow colour.

Spread evenly over a large, heavy baking sheet, leaving plenty of space between the fries, and cook for 45 minutes, or until golden and crisp. During cooking, regularly check and turn the fries.