This comforting yet luxurious gratin can be served as a main course or side-dish. Celeriac is often served raw in a mustardy sauce as celeriac rémoulade, and this dish uses the same flavour ...

Preheat the oven to 160°C. Peel the potatoes and then cut into thin slices. Do the same with the celeriac. Place the slices in a mixing bowl with the crushed garlic, cream and sea salt and black ...

Dr Rupy's easy fish gratin uses frozen fish and vegetables ... Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on ...