Cooking: Braise

For a popular (though long-cooking) Turkish technique, gently heat 4 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of sugar and a pinch of salt in a medium pan. Add a diced medium celeriac (about 700g cut into 1–2cm dice) and just enough water to barely cover. Simmer, covered, on a low heat until tender – usually 45 minutes to 1 hour, depending on size. (The lemon and oil in the water means the celeriac takes longer to cook than just in water.) When the celeriac is nearly cooked, take the lid off and let the liquid evaporate so that you’re left with a rich sweet–sour juice coating the veg. Serve at room temperature mixed with plenty of chopped dill. This is even more delectable eaten the next day.