Raymond Blanc serve up a tasty celeriac tatin with caramelised celeriac, chicory, kale and a celeriac jus on Simply Raymond Blanc.

The ingredients for the Celeriac Jus are: 300g Celeriac skin and trimmings, cut into 1 cm pieces, 2tbsp Olive oil, refined, 80g Unsalted butter, 1 clove Garlic, crushed, 1 sprig Thyme, 1 sprig Rosemary, 20ml White wine vinegar, 100ml Madeira, 200ml Water, plus the cooking liquor from the fondant, 2g Cornflour, diluted in 10ml water and Celeriac leaves or celery leaves if you have them.

For the Celeriac Fondant / Tatin alternative: 2 x 200g Celeriac, sliced across the circumference at 4cm thickness and trimmed to a diameter of 10cm, 40g Unsalted butter, 1 clove Garlic, crushed, 3 sprig Thyme, 1 sprig Rosemary and 50ml Water.

For the Kale: 40g Kale, 10g Unsalted Butter, 2 pinches Sea Salt, 4 turns Black Pepper and 100ml Water.

For the Chicory: 1 Yellow chicory, 1 tbsp Hazelnut oil and 1 pinch salt.

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.