snacks and sides | serves 6–8

1. Preheat oven to 200C/gas 6. Heat a couple of tablespoons of olive oil in a frying pan and sauté the onions with most of the herbs till soft. Peel celeriac and potatoes, and slice thinly.
2. Cut the garlic and rub over baking dish. Layer potatoes in dish with onions and celeriac. Season. Pour over stock and top with knobs of butter. Cover with foil and bake for 45 minutes. Mix breadcrumbs with rest of herbs and a drizzle of oil. After 45 minutes, remove foil, sprinkle over breadcrumbs and bake for a further 15–20 minutes, until golden.