Celeriac is the root of the celery bulb and offers a deep celery-like flavour and perfume along with extreme versatility.
Spatchcocks are available at most supermarkets.
2 x 600g whole spatchcocks
4 slices prosciutto
2 tbsp olive oil
50g unsalted butter
Preheat oven to 190°C.
Place the spatchcocks on a roasting tray and wrap the prosciutto around the breasts.
Drizzle with olive oil and salt.
Place in the oven and roast for 30 minutes. Remove and allow to rest before serving. While the spatchcocks are cooking, prepare celeriac by peeling and cutting into large chunks. Place in a saucepan and cover with water, add a good pinch of salt and cook over a medium heat until the celeriac is tender. Drain and mash the celeriac with the cream and butter and serve with halved spatchcocks.
Leave the meat on the bone or remove the breasts and legs from the carcass. Serve with a drizzle of homemade gravy.