This salt-baked celeriac recipe makes a fantastic, communal side dish. Crack it open at the table to expose a perfectly seasoned and tender flesh

Preheat the oven to 160˚C/gas mark 3. Wash the celeriac and trim off any roots
Combine the flour, salt, egg whites and water and mix thoroughly to form a paste. Place a small amount of the paste to act as the base for the celeriac. Place flat-side down on the paste base and spread the remainder over the celeriac - make sure it is completely covered - and bake in oven for 3 hours
After 3 hours, or once the pastry forms a hard, golden crust around the celeriac, remove from the oven - use a strong metal spatula to loosen the base of each of the celeriac before lifting it from the baking tray
Use the heel of a knife to make small cracks around the top of the salt baked crust, until you can gently lift off the newly formed lid. Use a spoon and scoop out your serving's accordingly
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Paul Foster's salt-baked celeriac recipe is a sumptuous side dish and is perfect for a wintry dinner party

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