Aubergine & Celeriac Al Forno with an assortment of cheeses

For the sauce you will need…

• 4 large white onions 
• 1 garlic clove (peeled and finely sliced)
• Sea salt 
• Black pepper 
• 1 punnet of cherry tomatoes washed 
• 1 can of chopped tomatoes 
• 1 jar of passata 
• 1 large red chilli (finely sliced)
• 1 bulb of roasted garlic freshly squeezed – to be added later

1. To begin in a large saucepan add a drizzle of olive oil once the oil is warm add your onions you want to cook these with a little colour to add some body and depth to the base of your sauce.
2. Next add a pinch of seasoning, as this forms your base foundation for the dish, always allowing a little moisture to escape from the onions.
3. Once the onions are cooked and soft with a little golden hue, deglaze with a touch of water ensure that you boil all of the water away, next add in your fresh tomatoes.
4. Cover the pan with a lid, as this causes the tomatoes to blister and steam removing any cooked on goodness.
5. Once the tomatoes are soft and ready to burst, add your garlic and chilli, you can add these in at this point, as you don’t want the garlic to burn but gently cook. 
6. Add your can of chopped tomatoes, cook out for 10 minutes and then add your passata, allow the sauce to rest a simmer and then turn down low the heat to allow the flavours to develop further. 
7. Once you are happy with the sauce turn off the heat, adjust the seasoning if needs be and lastly squeeze in your roasted garlic.
8. Add all of the cooking oil from the roasted garlic as well as this is free flavour stir to incorporate. 

Assortment of cheeses:

To give this vegetable dish a touch of luxury I added some thinly sliced French brie and gorgonzola which will melt and ooze in between the layers of the baked celeriac and aubergines.

Baked celeriac:

• 2 large celeriac bulbs (peeled back)
• Pinch of sea salt 
• Pinch of black pepper
• Drizzle of olive oil 

1. To begin pre-heat your oven to gas mark 6. In an ovenproof dish place inn your peeled back celeriac bulbs, drizzle them with a little olive oil, then season with a pinch of sea salt and black pepper.
2. Place into the oven and bake for 1 hour to 90 minutes till the celeriac can be pierced with a paring knife, as you want them to hold their shape once they have been sliced to form the bake. 
3. For added flavour and to use the oven to your advantage, pierce and lightly oil a bulb of garlic and place into a piece of tin foil, bake along side the celeriac till a little golden and soft as this will perfume and enrich the sauce which brings these elements together. 
4. Once your celeriac is perfectly cooked remove from the oven and allow to cool
5. Now cooled, slice into big wedges as you want this dish to have a rustic and home like feeling to it. 

Roasted Aubergines:

1. Wash and slice 4 large aubergines length ways, using a paring knife crisscross the aubergine slices, as this enables them to absorb more flavour and also once charred they have a perfect check board pattern on them. 
2. Place the slices into a dry hot pan (cut side down) and roast till golden brown, as you want to give the aubergine slices a little nutty flavour which is achieved through dry roasting any vegetable. 
3. Once the aubergine slices are perfectly charred and cooked place onto a lightly oiled tray and season with a pinch of sea salt and black pepper, then cook at gas mark 6 for 20 minutes so that they are perfectly cooked and al dente. 

Time to build your bake…

1. In an ovenproof dish firstly lay a layer of your rich tomato sauce, then top with a selection of your celeriac and aubergine pieces, evenly spread so that everyone gets a piece of everything. 

2. Then top with a second layer of your rich tomato sauce, followed by a layer of your cheese repeat this process till you have used up all of the elements. Ensure that the top has enough of everything as this is presentation layer.

3. Bake in an oven at gas mark 6 till bubbly and golden brown. To test when the bake is ready using a knife each layer should be al dente and tender.

4. Allow to stand for 5 minutes before slicing into portions enjoy with some artisan sourdough garlic bread.