Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6 as an accompaniment

Celeriac and potato dauphinoise recipe

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Takes 25 minutes to make, 50-55 minutes in the oven, plus standing

25g butter, plus extra for greasing
500g floury potatoes, such as Maris Piper or King Edward
500g celeriac
1 garlic clove, crushed
568ml carton double cream
200ml half-fat crème fraîche

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1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, quarter, and finely slice. Layer the vegetables randomly in the dish.
2. Put the remaining ingredients in a large pan, bring just to the boil, then season. Pour into the dish, cover with foil and bake for 40 minutes. Check halfway through, and pat down with a spatula. Uncover and bake for a further 10-15 minutes, until golden. Stand for 10 minutes before serving.

Nutritional info

Per serving: 638kcals, 60.4g fat (37.7g saturated), 5.3g protein, 19.2g carbs, 4.6g sugar, 0.4g salt

Wine Recommendation

Wine note: Pick a gentle, easy-going white like a Californian Chardonnay.

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