Potato, Celeriac and Leek Gratin with Sage and Feta

Most root vegetables can be cooked like this, layered in a dish and flavoured with anything from herbs and cheeses through to spices and nuts. Then, you pour over boiling water, stock or double cream, seal tightly with foil and bake until the vegetables are cooked. The top may then be coloured under a grill. Choose a dish just large enough to hold everything, but one in which the liquids won’t boil up and out of. Cut out a sheet of non-stick baking parchment the same size as the dish — this will come between the vegetables and the foil, which otherwise has a habit of sticking to the top layer of vegetables. This gratin is perfect with roast salmon or chicken.

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