• 1 lb / 455 g celeriac
• 1 lb / 455 g pumpkin, peeled and deseeded
• 2 onions, peeled and finely chopped
• 2 tbsp olive oil
• 2 tbsp finely chopped parsley
• 8 oz / 230 g button mushrooms
• 5 oz / 140 g butter
• 2 oz / 60 g fresh breadcrumbs
• 3 tbsp finely chopped chives
• 3 oz / 85 g walnuts, finely chopped

Peel and slice the celeriac and blanch it immediately in lightly acidulated boiling water. Drain. Slice the pumpkin fairly thickly. Sweat the onions in the olive oil until soft, and then add the sliced vegetables. Cover with a lid, and let the vegetables ‘steam’ on top of the onions until tender. Transfer them to a buttered baking dish, sprinkling each layer with parsley.

Preheat the oven to 220°C / 425°F / Mark 7. Wipe and slice the mushrooms, and fry in half the butter until soft. This should be done over a high heat to evaporate the liquid. When cooked, finely chop the mushrooms. Mix them with the breadcrumbs, chives, walnuts and remaining butter, and spoon over the vegetables in the baking dish. Bake for 10–12 minutes in the top of the oven.