Celeriac gratin

This recipe is from Hugh Fearnley Whittingstall and appeared in the Guardian. It is very easy and very delicious (serves 3).

Ingredients

• 1½ tbs olive oil
• 500g celeriac
• 2 garlic cloves, peeled and chopped
• 1 fresh red chilli, finely chopped (or ½ tsp dried chilli flakes)
• 3 anchovy fillets, finely chopped (optional)
• 1 large sprig rosemary, leaves finely chopped
• Salt and black pepper
• 250ml single cream (or double)

Method

Preheat the oven to 190C/375F/gas mark 5 and use a little oil lightly to grease a fairly large baking dish. Peel the celeriac and slice it very thinly (2p-piece thickness is good). Roughly combine the garlic, chilli, anchovy and rosemary. Put a layer of celeriac in the base of the dish, sprinkle with the aromatic mixture and season. Repeat the layers until you've used up everything. Pour the cream on top: just enough so it's visible around the edges of the dish, not so much as to cover the celeriac. Drizzle with oil and bake for 40-50 minutes, until the celeriac's tender and the top browned and crisp. For extra crispness, finish under the grill. You can miss out the chilli and it’s still very good.