Don’t be put off by the gnarled appearance of celeriac – it is an extremely rewarding vegetable that can be your best friend in the kitchen when the temperature drops. In season from March to December, celeriac has a distinctive flavour that resembles a mix between celery and parsley. This vegetable can be eaten raw or cooked, but the true genius of celeriac is revealed when it is used in tandem with other ingredients in soups or salads. Celeriac is also low in calories and is a great source of vitamin K.

When the winter chill strikes, fight back with some warming dishes such as a slow-cooked celery and celeriac soup, maple-bacon roasted apples and celeriac, celeriac and potato mash or a celeriac and sweet potato bake. If you are entertaining, wow your guests with a celeriac dip and mushroom relish, scallops with celeriac puree or a Dutch celeriac remoulade.