Preheat the oven to to 170ºC

Put the oil, lemon strips and juice, garlic and 1 tsp of crushed cumin seeds into a baking tray along with the 1 tsp salt. Stir to combine, then add the celeriac wedges.

Turn to coat them in the oil, then arrange them in a single layer in the tray, lying flat sides. Cover the tray tightly with foil and bake for 1 1/2 hours, turning the celeriac over halfway through. Increase the temperature to 180ºC fan, remove the foil and return to the oven for 30 minutes, until golden and tender. Transfer the wedges to a serving plate and set aside.

Measure out 90 ml of the cooking oil in the tray and put this into a food processor. Put the garlic cloves, lemon peel, roasted pepper, hazelnuts, pomegranate molasses, chilli flakes, vinegar and the remaining teaspoon of cumin, 1/2 tsp salt and a good grind of pepper. Bliz until smooth.

Mash the Gorgonzola with the sour cream, then add the chives, 1/8 tsp of salt and pepper. Keep in the fridge until ready to use,

Spoon about two - thirds of the red pepper sauce over the celeriac wedges and spoonfuls of Gorgonzola cream in between the wedges. Sprinkle over the parley and remaining hazelnuts.
Serve with any remaining sauce and Gorgonzola cream alongside.

Enjoy