Celeriac is easy to ignore or overlook, but it really deserves a bit of attention in winter. January is a time for turning on the oven and cooking without having to think too much, and this is the sort of dish that more or less looks after itself while you get on with your evening. The kitchen feels warmer, the smell changes and you know that dinner is sorted. This is simple, honest food, and not remotely trying to be clever. It’s just something to put in the middle of the table, cut into and share, which is exactly what you want when the days are cold and nights are long.

Slow-roast celeriac with rosemary and crisp chorizo

Prep 5 min
Cook 2 hr+
Serves 4

1 large celeriac
2 sprigs rosemary, leaves picked
2 garlic cloves, peeled
1 tsp smoked sweet paprika
2 tbsp olive oil
Sea salt and black pepper
125g chorizo, chopped
2 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
1 small handful chopped flat-leaf parsley, to finish

Heat the oven to 190C (170C fan)/375F/gas 5. Wash and trim the celeriac, then pierce it all over with the tip of a sharp knife and put it in an ovenproof dish.

Put the rosemary, garlic, paprika and olive oil in a mortar, add some salt and pepper, then crush to a coarse paste. Coat the outside of the celeriac with the rosemary mixture. Put a splash of water in the bottom of the dish, then cover the celeriac with tinfoil and roast for two to two and a half hours, until tender to the point of a knife.

When the celeriac is cooked, put a frying pan on a medium heat, then fry the chorizo until golden and crisp. Pour the vinegar and extra-virgin olive oil into the hot chorizo pan and stir to combine and reduce.

Cut the celeriac into 1cm-thick slices, then arrange these on a platter and spoon on the chorizo dressing. Scatter over the parsley and serve.