Celeriac Steaks with Tahini Yoghurt

1: Peel the celeriac by carefully slicing off the outer skin.

2: Slice into 2cm thick steaks - you should get 4 from a large celeriac.

3: Season with salt and pepper, then lightly score with a smaller knife to help absorb flavor and cook through.

4: To make the tahini yoghurt, whisk together the yoghurt, tahini, chilli crisp, and lemon juice. Season to taste.

5: For the miso garlic butter, melt the butter in a saucepan, then add the minced garlic and miso paste, mixing well.

6: Warm a good glug of olive oil in a frying pan at medium-high heat. Sear the celeriac steaks (1 or 2 at a time), pressing down to help caramelize, for 3-5 minutes. Then flip and repeat.

7: Once the steaks are seared on both sides, baste with the melted butter to help season and cook the steaks all the way through. Do this for another couple of minutes.

8: If your steaks aren’t cooked through, finish in the oven or air fryer for 5 minutes (but after 10-15 minutes of searing and basting they should be nice and tender).

9: To serve, spread the yoghurt in the middle of a plate. Place the celeriac steaks on top (2 per person), then drizzle with any leftover butter, fresh chives, and more chilli crisp if you like.

10: Enjoy alongside a good salad and bread if you like!