Roast celeriac steaks with celeriac purée, sauteed greens, caramelised leeks and toasted nuts

½ celeriac cleaned and sliced into steaks

2 tbsp olive oil

Big pinch sea salt flakes

½ celeriac peeled and cut into cubes

2 large leeks, sliced and cleaned

2 tbsp olive oil

Pinch sea salt

For the purée:

3 tbsp natural yoghurt

1 tsp sea salt and black pepper

½ tsp garlic granules

2 tbsp extra virgin olive oil

Squeeze lemon juice

½ the cooked leeks

For the sautéed sprouts and greens:

1 tbsp olive oil

200g sprouts, sliced into quarters

100g greens of choice

Juice ½ lemon

1 tbsp extra virgin olive oil

Big pinch sea salt flakes and black pepper

Toasted hazelnuts