Ryan and Liam Simpson-Trotman served up a tasty salt baked celeriac with apple puree, pecan nuts, brown butter, cheese and truffle on James Martin’s Saturday Morning.

The ingredients are: 1 whole celeriac skin on and washed 300g plain flour, 300g table salt and Water to bind the dough.

For the Pecans: 100gr pecan nuts, Pinch of table salt to taste, Pinch of seaweed powder to taste and 1 tablespoon cold press rapeseed oil.

For the Caramelised Apple Puree, 1 Braeburn apple, 1 granny smith apple, 1 bramley apple, 100g sugar, Maldon salt to taste, Pinch of malic acid and 30-50ml of cold press rapeseed oil to emulsify.

For the compressed Granny Smith Apple: 1 granny smith apple diced & compressed under vacuum with a squeeze of lemon juice, you could also not compress and just dress in the juice.

For the Brown Butter Solids: 150gr butter, unsalted, 50gr milk powder and Pinch of Maldon salt.

For the truffle: 1 fresh truffle or sliced chestnut mushrooms, Marigold Flowers and Leaves, Fresh selection of leaves and flower, an alternative would be lovage or even parsley.

For the Tunworth: Fresh Tunworth Cheese but freeze a little to grate on the dish, you can use any cheese that you can grate from frozen to go with this dish.

To Season: Moscatel Vinegar and Cold Press Rapeseed Oil Maldon Sea Salt.

See recipes by James in his book titled: Home Comforts available from Amazon now.