Add a layer of peppers, then the fontina, then spread the celeriac puree on top. Put another layer of overlapping slices of bread on the surface, again painting with butter.Bake for 20 minutes, then reduce the heat to 170C (fan oven)/180C (electric oven)/Gas 4/350F, and bake for a further 20 minutes, until the surface is lightly golden and crisp Serve immediately. Season with nutmeg, salt, pepper and lemon juice.Select a baking dish about 30 x 23cm (12″x5″), and 5cm (2″) deep. Using a pastry brush, dab the bread generously on one side with the butter. Cover the base of the dish with the bread, buttered side down Paint the topsides with butter. Slice the skin from the celeriac roots and cut them into pieces.

Boil for 15 minutes until tender, then drain and puree in a food processor with the creme fraiche. Place in a roasting dish, scatter over the garlic and season generously, pour over the oil and roast for 30-40 minutes until beginning to caramelise at the edges.While the peppers are cooking, prepare the celeriac puree: bring a large pan of water to the boil and acidulate it with the lemon juice. Remove the core and seeds from the peppers and cut into wide strips. It is fairly rich and substantial, so serve it as a main course with a salad before or after.700g/112lbs red peppers (about 5)2 garlic cloves, peeled and mincedsalt and pepper2 tbsp extra virgin olive oilfor the fillingjuice of half a lemon1.4kg/3 lb celeriac (2 average-sized roots)150mls/5 fl oz creme fraichefreshly grated nutmegsalt and pepperlemon juice for seasoningabout three-quarters of a large white loaf, thinly sliced with the crusts removed175g/6 oz unsalted butter, melted225g/8 oz fontina cheese, slicedPreheat the oven to 200C (fan oven)/210C (electric)/ Gas 7/425F.

Inside are roasted peppers, a puree of celeriac and a layer of fontina cheese. Whisk the remaining ingredients together, season, and pour over the celeriac Cover with foil and bake for 40 minutes. Remove foil and compress the celeriac a little, cook for a further 20-30 minutes until the cream is thick, the celeriac tender and the surface golden.Red Pepper and Celeriac Charlotte, serves 4-6This is the apple type of charlotte: top and bottom lined with slices of bread dabbed with melted butter that crisp up beautifully while baking. Cut the skin off the celeriac, quarter and thinly slice it – work quickly to avoid discolouring Arrange slices in a gratin dish or casserole. Gently reheat.Curried Celeriac Gratin, serves 4This dish is perfect with baked potatoes – it only takes ten minutes to prepare, and one hour, ten minutes to bake, so will be ready at the same time as the potatoes.When you use curry powder in this quantity, it is not necessary to fry it as you normally would.700g/112lbs celeriac (1 average-sized root)salt and pepper250mls/8 fl oz double cream50mls/2 fl oz white wine13 tsp mild curry spicePreheat the oven to 200C (fan oven)/210C (electric)/ Gas 7/425F. Bake for one-and-a-quarter hours.Remove the potato lids, scoop out the insides into a bowl and loosely mash with the other filling ingredients: refill the potatoes and replace the lids. Place a little olive oil in the palm of your hand and rub your hands over the potatoes.