Last time we built a fire for some long and serious lamb cooking I experimented with various vegetables thrown into the embers to see what would happen. Seasoned, buttered and wrapped in foil I tried whole fennel, a sweetheart cabbage, corn, potatoes and this celeriac, which turned out to be very much the star of the show. I’m a big fan of celeriac in all guises and wish people used it more. Enjoy!