Smashed Celeriac

• 1.3 kg (3 lb) celeriac, peeled and cubed
• 4 tablespoons olive oil</

Heat the oil in a heavy-bottomed saucepan and cook the garlic until light brown. Add the chilli, thyme and celeriac and cook for a few minutes to allow the flavours to combine. Pour in about 250 ml (8 fl oz) of the Chicken Stock then let it simmer, adding more as the stock is absorbed until the celeriac is soft. Mash coarsely with a whisk, and season with salt and pepper.