Salt-baked butterflied celeriac cheese

Serves 4 - as a side Sauces and accompaniments

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Method

Set an oven rack in the middle of the oven and place a foil-lined baking tray underneath. Preheat the oven to 220C/200 CF/Gas 8.

Combine the salt and 500ml of just-boiled water in a large boil. Stir until the salt has dissolved.

Add the celeriac bulbs and carefully roll to coat them in the water; this will help create an easy slat crust, to flavour the celeriac and intensify the heat.

Place the celeriac on the middle oven rack (over the lined baking tray, to catch any cooking juices and keep the oven clean) and bake for 1 1/4 hours, or until a knife easily goes through the fleshiest part, like butter.

Stand for 10 minutes to cool middle of each celeriac so that it can be pried open carefully with your fingertips. (If you find this too difficult, use a butter knife to ease the halves apart).

Spread the celeriac out onto a baking dish to reveal the flesh and scatter with the butter. Spoon half the crème fraîche cheese, thyme sprigs and celery seeds. Season with a pinch of salt and pepper.

Shift the oven rack towards the top of the oven. Preheat the oven grill to high and grill the celeriac for 4-5 minutes, or until the cheese is golden. Serve warm.