Recipe:

Ingredients

• 1 celeriac

• For the honey glaze:

• 3 tbsp cranberry sauce

• 2 tbsp marmalade

• 1 tbsp maple syrup

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 
  

• For the celeriac stock:

• 1 stock cube

• 1 tsp clove powder

• 1 tsp cinnamon

• Salt

Thick bread

Vegan cheese

Pickle

Method:

1. Peel your celeriac. Get a saucepan filled with water and boil the stock, cloves cinnamon and salt. Add in your celeriac, cover with a lid and boil for 30 mins.

2. Pre-heat your oven to 180C. Mix together the honey glaze ingredients.

3. Once the celeriac has boiled place it on a baking dish, cover with the glaze and add to the oven for 10 mins.

4. Every 10 mins get the celeriac out of the oven and brush more glaze on. The more you do this the more it will have the red outer ring and take on more of the flavour.

5. Once the celeriac is cooked test it with a stick to see if it’s cooked all the way through, it should be soft. Slice it up into thin slices.

6. Butter your bread, slice up some cheese. Spoon some pickle on the base and then layer in some of the celeriac and then the cheese and you’ve got yourself the perfect plant based cheese ham and pickle sarnie.