Celeriac steaks with green salsa

1 celeriac

1 red chilli

Zest and juice of 1 lemon

1 tbsp maple syrup

Salt and black pepper

For the salsa

3-5 cornichons

1 tbsp capers

1 small bunch each of fresh mint, parsley

Zest and juice of ½ lemon

2 tbsp extra virgin olive oil

Salt and black pepper

This is how to make it

Fill a medium saucepan with hot water from the kettle and bring to the boil. Thickly peel the celeriac, then slice it into 2cm-thick steaks and blanch in the boiling water for 10 minutes, until tender.

Finely chop the red chilli and mix it with the lemon juice and zest, maple syrup, 1/8 tsp salt and pepper to make a marinade. Drain the celeriac and put it in the marinade for at least for 5 minutes. They pop under hot grill for 15 minutes, until nicely golden.

To make the salsa, roughly chop the cornichons and capers, then add the herbs and chop everything together. Place into a bowl. Add the lemon zest, juice, oil, ¼ tsp salt and a good grind of black pepper.

Serve the steaks with a generous spoon of salsa.