Bangers & Celeriac Mash

1. Slice 1cm off the bottom of the celeriac – roll it onto the flat edge so it’s nice and safe to slice.
2. Then chop up the celeriac into small 1cm by 1cm cubes.
3. Put a lidded pot on a high heat, add the olive oil, then add the celeriac, thyme and garlic with a little seasoning.
4. Stir around to coat and fry fast, for around 5 minutes, until coloured slightly.
5. Turn down the heat to a simmer, add the stock, place lid on top and cook for around 25 minutes until tender. Stir occasionally.
6. Finally, drain and mash the celeriac and season to your taste.
7. Serve with sausages and gravy!

Use fresh thyme for extra flavour!