- 1 head celeriac (about 400g/14oz), peeled and thinly sliced
- butter, for greasing
- salt and freshly ground black pepper
- 1 tbsp finely chopped sage
- 100g/3½oz mature cheddar cheese, grated
- 150ml/5fl oz double cream
- 50ml/2fl oz full-fat milk
- 2 garlic cloves, crushed
- salt and freshly ground pepper
- 75g/2½oz butter
- 2 x 200g/7oz pork tenderloins
- salt and freshly ground black pepper
- fine beans
- apple chutney
- Preheat the oven to 180C/350F/Gas 4.
- For the dauphinoise, grease an ovenproof dish with butter and place a layer of celeriac slices on the base.
- Season with salt and freshly ground black pepper and sprinkle over a pinch of sage and a little cheese. Repeat layers of celeriac, sage and cheese until all the celeriac is used, setting aside a third of the cheese.
- Combine the cream, milk and garlic and pour over the celeriac.
- Top with the remaining cheese (and if you have time, allow to sit for 30 minutes for the cream to soak into the celeriac).
- Bake for an hour or until the vegetables are tender.
- For the pork, heat the butter in a pan, season the pork with salt and freshly ground black pepper and slice into 2.5cm/1in slices. Fry for 2-3 minutes on each side. Remove from the pan and keep warm until you are ready to serve.
- To serve, cut out a round of the dauphinoise with a biscuit cutter and serve with the pork, fine green beans and apple chutney