Spiced celeriac purée with crispy kale

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the celeriac, spices, salt and ghee in a roasting tray and mix well to combine, ensuring all the celeriac is coated in ghee. Nestle the garlic bulb into the centre, then roast for 20 minutes.

2. Meanwhile, spread the kale out on a second baking tray, sprinkle with salt and drizzle with the oil. Massage the oil into the leaves, ensuring they’re fully coated.

3. Once the celeriac is tender, transfer the contents of the celeriac tray into a blender, squeezing the garlic cloves out of their skins (discard the skins). Add the milk and whizz until smooth. Meanwhile, put the kale in the oven and roast for 5-6 minutes until crisp.

4. To serve, spoon the celeriac purée into a bowl and arrange the crispy kale on top. Drizzle with a little more olive oil.