Thomasina Miers served up tasty vegetarian celeriac and chard enchiladas with tomatillo sauce on Saturday Kitchen.

The ingredients for the enchiladas are: 4 tbsp olive oil, 25g unsalted butter, 600g celeriac, peeled and cut into 2cm cubes, 2 tsp fresh thyme leaves, chopped, 2 garlic cloves, finely chopped, 1 bunch spring onions, finely sliced, 400g Swiss chard, leaves separated from the stalks, 12 corn tortillas, 200g Lancashire cheese, grated, salt and freshly ground black pepper.

For the tomatillo sauce: 200ml double cream, 30g jalapeño chillies, large handful coriander leaves, 2 garlic cloves, roughly chopped, 10g ginger, peeled and roughly chopped, 4 spring onions, roughly chopped, 1 lime, juice only, 1 tbsp caster sugar, 1 tsp sea salt and 350g tinned tomatillos (drained weight).

To serve: 1 red onion, diced, ½ lime, juice only, ½ orange, juice only, ½ jalapeno chilli, finely chopped, ½ bunch radishs, finely sliced, 2 tbsp fresh coriander, picked and left whole.

See meat free recipes by Thomasina in her book titled: Meat-free Mexican: Vibrant Vegetarian Recipes available from Amazon now.