Celeriac has been described as the ugly duckling of the vegetables world due to its gnarly roots and beigeness but it is a sheep in wolves clothing. Not only is it super nutritious but it gives a fabulous taste to cooking liquids and absorbs the flavours of other ingredients so it’s ideal for soups and casseroles.

This Mediterranean root is of a particular variety of celery plant and belongs to the same plant family as carrots. The early Greeks called it selinon and it is mentioned in Homer's The Iliad and The Odyssey in 800 BCE, but celeriac did not become an important vegetable until the Middle Ages. It was grown as a medicinal crop in some early civilisations as it contains a plant compound called apigenin which is an anti-inflammatory agent and was only recorded as a food plant in France in 1623.

Larder and fridge raided of leftovers and I’ve found Jerusalem artichoke, spring and white onion, garlic, kefir, parsley and chamoy for a fruity, warming kick.

Chamoy is a saucy condiment often found on street vendors carts in Mexico and used to flavour snacks. It’s made from brined and pickled fruit, chilli and lime juice and is sweet yet savoury, tangy and spicy and ideal for lifting the earthiness of the root vege.

Big bowl of soup, less than a 100 calories and packed full of essential vitamins and minerals, prebiotics/probiotics, fibre and antioxidants to build one’s immune system in the winter months. Serve with a chunk of bread.