Instructions: Peel the carrot, celeriac and potato. Trim the celery and courgette. Cut all the vegetables into small, neat cubes. Heat 2tbsp oil in a frying pan over a low heat and cook the carrot, celeriac and potato for 2 minutes, stirring occasionally.

Stir in the wine and boil until reduced to a glaze. Stir in half the chicken stock.

Add the celery and cook for 5 minutes, then stir in the courgette. Continue cooking, gradually adding the remaining stock and stirring, until all the vegetables are just tender and the essence has evaporated.

Stir in the remaining olive oil, and the coriander and season. Serve hot.

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