Celeriac is a root crop that is related to celery so has a similar taste but can also be quite bitter, particularly if you don't know how to cook it properly. This probably accounts for the fact that despite being introduced to Britain over two centuries ago it's still very under used in this country which is a real shame because cooked well it's delicious and is a great source of vitamin C, as well as calcium for strong healthy bones and potassium, which helps the body to absorb the calcium.

A good way to introduce yourself and your family to celeriac is to turn it into a soup or combine it with potato and garlic to make a mash.

First, the root should be peeled before using, but don't peel it too much, as many of the nutrients lie just below the skin. Cut it into cubes and boil for about 10 minutes, until soft. (Dropping the celeriac into boiling water rather than bringing it to the boil will help to reduce the bitter taste). This can then be mashed with potato or added to other, slightly sweeter ingredients such as sautéed onions and carrots and blended with a good vegetable or chicken stock to make a hearty winter soup. Pureeing boiled celeriac with a little butter, garlic and black pepper and serving alongside sautéed scallops and finely chopped chorizo sausage can also make a delicious starter for a dinner party and don't waste the leaves as these are edible too. Simply chop them finely, toss with some wild rocket and watercress leaves and serve as a sophisticated but incredibly simple salad on the side.