1 LARGE CELERIAC, GOOD GLUG OF OLIVE OIL, 4 ROSEMARY SPRIGS, 4 THYME SPRIGS, 3 BAY LEAVES, 4 CLOVES GARLIC CHOPPED, 50G BUTTER
HEAT OVEN TO 180C/160C FAN/GAS 4. SCRUB OFF ANY DIRT FROM THE CELERIAC, CUT OFF ANY GREEN LEAVES FROM THE TOP AND TRIM AWAY ANY BITS OF ROOT SO IT CAN STAND ON IT'S BASE. RUB THE CELERIAC ALL OVER WITH THE OLIVE OIL AND PLACE ON A LARGE SHEET OF FOIL, ROOT-SIDE DOWN. SCATTER WITH THE GARLIC, HERBS AND SEASONING. WRAP THE FOIL TIGHTLY AND PLACE ON A TRAY AND ROAST IN THE OVEN FOR 2 HRS - UNWRAP AND CHECK IT IS SOFTENED, LIKE A BAKED POTATO. SLICE OFF THE TOP, SLIGHTLY MASH THE PULP, THEN ADD A KNOB OF BUTTER ALLOWING IT TO MELT. TO SERVE PLACE WHOLE IN THE MIDDLE OF THE TABLE FOR PEOPLE TO HELP THEMSELVES, SCOOPING THE FLESH FROM THE CENTRE OF THE CELERIAC WITH A SPOON