Vegan celeriac mac and cheese

Method

1. Put the celeriac and stock in a saucepan, cover and bring to a simmer. Cook for 15-20 minutes until completely soft.
2. Meanwhile, bring a large pan of salted water to the boil. Add the macaroni and cook for 1 minute less than the pack instructions (or until just al dente), then drain.
3. Heat the oven to 200°C/180°C fan/gas 6. Transfer the celeriac and stock to a blender, then add the garlic, nutritional yeast, mustard, ½ tsp smoked paprika and the wine. Whizz to a smooth, creamy sauce, adding a splash more water if it’s very thick. Season with salt and pepper. Stir into the drained macaroni, then transfer to an oven dish.
4. Mix the whizzed porcini, breadcrumbs and remaining ½ tsp smoked paprika with a pinch of salt and pepper, then scatter the mixture over the macaroni. Bake for 25 minutes or until golden on top. Serve with a simple green salad, if you like.