Don’t let the pumpkins and squash steal the show, November is also a good month for root vegetables.

Celeriac could be considered to have a slightly off putting appearance perhaps, somewhere between a misshapen turnip crossed with a human brain but it truly is the unsung hero of the vegetable world.

For one thing, it is healthy and fairly easy to prepare, for 100 grams this vegetable packs only 45 calories.

It is as versatile as a potato but lower in starch, celeriac is beautiful boiled then mashed, skinned and roasted or added to soups, stews and casseroles.

Bred as a relative of celery for its edible roots, it has a mild celery-like flavour with a distinct nutty overtone.

Just for you CS Catering has come up with a recipe that couldn’t be easier to prep, goes perfectly alongside a Sunday roast and is great with fish too.

Celeriac Hash

• Olive oil
• 3 garlic cloves, sliced
• 1-2 red chillies depending on your spice preference
• Thyme sprigs
• 1 medium to large celeriac, peeled and cubed
• Splash of white wine
• Frying pan with suitable lid.

 Heat a few tablespoons of oil into a shallow frying pan, add the garlic then chillies and a few thyme sprigs until the mixture is aromatic. Add in the cubed celeriac and coat in the oil and lightly fry for 5 minutes. Then turn the heat right down, cover with the lid and cook for a further 40 minutes stirring occasionally. As it starts to catch, stir in the splash of white wine and fry off any excess water at top heat. Serve piping hot with a quick twist of black pepper.