Instructions: Heat the oil in a heavy bottomed saucepan and cook the garlic until light brown.

Add the chilli thyme and ceieriac and cook for a few minutes to allow the flavours to combine. Pour in about 250ml of the chicken stock then let it simmer adding more as the stock is absorbed until the celeriac is soft.

Mash coarsely with a whisk and season with salt and pepper.

Use yellow waxy potatoes such as Roseval Ratte or Charlotte.

Serves 6

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