Celeriac, pronounce it: sell-air-e-ak

This has to be the unsung hero of the vegetable world, knobbly and odd-shaped and too often ignored.

Celeriac has a subtle, celery-like flavour, with nutty overtones. Mash it and serve with your festive roast or in soups or purees
It’s available all year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured.

To prepare it, use a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac.

Keep in the salad draw in your fridge. It discolours quickly after cutting, to avoid immerse in a bowl of water, with a squeeze of lemon juice or a splash of white wine vinegar.A great alternative to sweet potato and butternut squash.