Celeriac steaks with curried pink peppercorn sauce

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the celeriac on a large sheet of foil, drizzle with oil and season with salt and pepper. Wrap up tightly, then bake in the oven for 2½ hours, turning the parcel occasionally (see Before You Start).
2. Once it’s ready, discard the foil, then scrape off the skin with a small knife or peeler (it will come off easily straight out of the oven but obviously will be hot, so be careful). Slice the celeriac into 2-3cm thick ‘steaks’.
3. Add half the butter to a large frying pan over a medium heat. Swirl the pan to coat it in melted butter, then add the celeriac steaks in a single layer (work in batches if you need to). Cook for a few minutes on each side until caramelised. Transfer to a plate and cover with foil to keep warm.
4. Add the remaining butter to the pan along with the shallot and a pinch of salt. Gently fry for 3-5 minutes until softened, then stir in the mustard, curry powder, turmeric and peppercorns. Pour in the marsala or sherry, simmer for 2 minutes, then add the veg stock and cream. Gently simmer until reduced to a sauce (about 5 minutes). Season with salt, pepper and a dash of vinegar and finish with a sprinkling of chopped chives.
5. Divide the celeriac steaks among 2 or 4 plates, then spoon over the sauce and sprinkle with extra chopped chives.