An unusual and utterly delicious recipe for honey-roasted celeriac salad with quinoa and raspberries. You'll never see celeriac the same way again once you've tried this.
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Boil the kettle and peel and cut the celeriac into 2 cm sized cubes. Pour the boiling water into a saucepan, add a pinch of salt and bring to the boil. Place the celeriac carefully into the water, boil for 10 minutes, then drain and mix in a roasting dish with the avocado oil, honey, thyme, mustard, salt and pepper. Roast in the pre-heated oven for 30-40 minutes until golden and cooked through.