Baked celeriac with wild mushrooms, cobnut relish recipe
 A warming autumn dish of roasted celeriac, mushrooms and a punchy cobnut relish made with ginger, chilli and lime. 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped2 bay leaves, chopped 3 garlic cloves, crushed2 tbsp olive oil 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped 2 bay leaves, chopped 3 garlic cloves, crushed 2 tbsp olive oil 10g/⅓oz butterolive oil200g/7oz mixed wild mushrooms 10g/⅓oz butter olive oil 200g/7oz mixed wild mushrooms 20g/¾oz cobnuts, toasted and chopped1 shallot, diced2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced1 red chilli, chopped2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped1 tsp fresh tarragon, choppedsalt and freshly ground black pepper 20g/¾oz cobnuts, toasted and chopped 1 shallot, diced 2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced 1 red chilli, chopped 2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped 1 tsp fresh tarragon, chopped salt and freshly ground black pepper Method To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish.