1 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 on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more. To serve, unwrap the celeriac, sightly mash up the top and add the butter so it melts. Serve the celeriac with a spoon sticking out of it for everyone to help themselves.