Root veg in blankets

Method

1. Peel the celeriac then use an apple corer to cut out 8 cylindrical batons (or cut into neat rectangular batons). Put them in a bowl of water with the lemon juice as you work to stop them turning brown.
2. Heat the oven to 170°C/gas 5 and bring a pan of salted water to the boil. Add the celeriac batons and blanch for 5 minutes. Meanwhile, cut each piece of bacon in half and run the back of your knife along each piece to stretch them out a little.
3. Drain the celeriac, allow to cool slightly, then wrap a piece of bacon around each baton, using a cocktail stick to secure the bacon in place. Roast for 15 minutes until crisp and golden, then dip in apple sauce and sprinkle with hazelnuts (if using).