Tom Kerridge goes back to basics with his hay baked chicken with cider and whole Roast Celeriac recipe on Tom Kerridge’s Proper Pub Food.

Tom’s dish is a nod to his West Country roots and it makes a great rustic alternative to the usual Sunday roast.

The ingredients are: 6 fresh bay leaves, 2 bulbs of garlic, 600ml cider or scrumpy, 1 celeriac, 3tbsp rapeseed oil, 150g butter, 1 bunch of thyme, 1 lemon, halved, 2tbsp malt extract, 600ml chicken stock, Salt and pepper to taste, 1 small bag of hay and 1 chicken.