Instructions: To make the potato bases place the sliced potatoes in a saucepan of cold salted water bring to the boil on the boiling plate bubble for 1 minute and drain.

Heat half the butter in a large nonstick frying pan on the boiling plate and cook the potatoes in batches for 2 to 3 minutes or until golden brown on both sides adding more butter when necessary.

Cool slightly and arrange in layers in the bottom of six 65mm metal rings placed on a baking sheet.

Season between each layer and set aside.

To make the celenac topping place the celeriac chunks in a pan of boiling water. Boil for 2 minutes on the boiling plate then drain returning the celeriac to the pan with the cream garlic bay leaf nutmeg and seasoning.

Bring to the boil tossing the celeriac well in the cream then place the pan in the simmering oven for 20 to 25 minutes until tender.

Transfer to the boiling plate and cook briskly to reduce the liquid to about 2 tbsp.

Process the celeriac with the cooking liquid until smooth.

Beat in the egg yolks.

Whisk the egg whites until they form soft peaks and fold in the celeriac mixture.

Spoon the mixture on top of the potatoes filing to the top of the rings.

Cook on the grid shelf on the floor of the roasting oven for 20 to 25 minutes or until puffed and golden.

Remove the rings from the puffs place a spoonful of the tomato and apple chutney on top then garnish with chives.

To make your own moulds take six pieces of extra thick foil 150 x 330mm fold each four times to form a long strip form each step into a ring 65mm diameter fold over the ends to secure. Delicious buttery potatoes topped with celeriac souffles. This dish can either be served as a vegetarian main meal or to accompany cold meats such as ham or turkey.

Serves 4

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