Anna Haugh served up tasty duck fat potato waffles with celeriac puree and sauteed vegetables on Saturday Kitchen.

The ingredients are: For the celeriac purée, 2 tbsp olive oil, 1 shallot, sliced, 1 garlic clove, crushed, 1 bulb black garlic, 300g celeriac, grated, splash double cream and salt.

For the duck fat waffle: 550g potato, 100g mashed potato, 50g duck fat, 50g cornflour, ½ tsp garlic powder and 8g salt.

For the vegetables: 2 tbsp olive oil, 200g Jerusalem artichoke, peeled and diced, 200g butternut squash, peeled and diced, 200g parsnip, peeled and diced, 175ml Sauternes dessert wine and ½ bunch parsley, roughly chopped.

To serve: 1 bunch tarragon, leaves picked and 100g Coolea cheese, or any hard cheese, grated on a microplane.

See recipes by Anna in the book titled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.