Celeriac puree with black beans and rich onions

Boil the chunks of celeriac till tender, then drain and blitz in a blender with one knob of butter and the yoghurt.

In a pan, fry the onions with the olive oil and the second knob of butter until golden brown and sizzling – you don’t want them to burn, just to brown, so this bit needs a little bit of care.

Add a squeeze of honey to help this process along. Then add the black beans and garlic to the onions, cook for five minutes until heated through and season well.

Season the celeriac puree with the chilli flakes and chopped coriander and serve warm with a generous scoop of the bean/onion mix on top.

dkemp@irishtimes.com

Food cooked and styled by Domini Kemp and Gillian Fallon