The potato crop has been good this season. The first harvest was August - October, and the second crop have lasted from December - February. They get smaller as the season progresses, but they still have that wonderful intense earthy flavour.

The celeriac crop was more of a disappointment. Planted in May, the plants had a lot of promising looking leaves but the tubers have been much smaller than expected. Good on flavour, but a let down on size, and in all sorts of awkward shapes which make them tricky to peel. I will need to research how to improve the celeriac crop before the next season’s planting.

Potatoes and celeriac make the perfect combination for a cold weather winter dauphinoise. This recipe is from my mother’s friend Val, and has become a favourite winter staple.

Ingredients:

• potatoes & celeriac sliced into equal sized disks / pieces,

• 2 onions, fried slowly on a low heat until transparent,

• 250ml stock - I use Marigold bouillon,

• 250ml cream,

• 2 cloves garlic, lightly crushed,

• Flour - a handful,

• salt and pepper

Method:

• Heat the oven to 180 degrees celsius.

• Mix potatoes, celeriac in a bowl, and coat with the flour. Add salt and pepper to taste.

• Fry onions in some olive oil over a low heat until they become transparent.

• Bring stock and garlic to the boil. Take off the heat and add the cream. Set aside.

• Butter a large casserole dish.

• Layer the potato / celeriac mix, then onions, add salt and pepper to taste. Repeat layers until all vegetables are used up.

• Pour over the stock / cream mixture, and bake in the oven in an open dish for 75-90 minutes until cooked through and golden.

• Serve hot. Can be left and reheated the next day - it seems to intensify the flavour.

This is a very delicious way to use up the celeriac, and is a perfect winter meal.