Peel the celeriac. This is no-ones favourite job. Rough chop in to cubes about the size that you’d like to eat in a risotto.

Chop the garlic and leeks and add to a big pan with some vegan butter and sauté for a short time.

Once the leeks start to look a little limp, add the rice and a ladleful of stock. Once absorbed add another. Gradually add more stock until the rice is cooked.

Meanwhile prepare the cauliflower.

When the celeriac almost cooked, add the cauliflower florets and give it a good shake before returning to the oven.

The rice should be coming on nicely, so add a couple of tablespoons of nutritional yeast. This magic dust has a nutty/cheesy taste and is perfect for this kind of dish. Add the peas now too.

Once the cauliflower is cooked, stir it in to the cooked risotto.