James Martin served up tasty Salt Baked Celeriac with Sour Cream, Eldeflower and Beetroot Salad on James Martin’s Saturday Morning.

The ingredients are: 4 large egg whites, 350g salt, few sprigs thyme, chopped, 1 large celeriac and 3 large beetroots.

For the cream: 100 ml sour cream, strain overnight through a sieve, Splash of elderflower, Salt and pepper.

For the dressing: 1 tbs Dijon mustard, 25ml white wine vinegar, 75ml veg oil, Salt and pepper.

To serve: Salad leaves and Toasted pumpkin seeds.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.