Continuing on the theme of vegetables I rarely cook with, I thought I’d try something with celeriac. In this comforting soup, this knobbly, bizarre-looking vegetable, with its delicious, distinctive flavour, plays the leading role. The added potato prevents the celeriac from being too overpowering and the roasted garlic adds a sweet, mellow note. Although the soup is tasty without any adornments, if you can find ten minutes to prepare the hazelnuts and crispy sage leaves, it’ll be well worth your while.
Not only does this make a great starter or light lunch, but you can also make it the centrepiece of a more substantial spread by serving some good Lancashire cheese on the side with the bread.
A bowl of this soup is quite filling so one batch will stretch a long way. If you aren’t planning on using it all in one go, you can freeze it in portions or keep it in the fridge for whenever hunger strikes over the next few days.