Serves 4


 4 tbsps extra virgin olive oil

400g celeriac, peeled and cut into 2cm cubes

1 onion, finely chopped

3 sprigs thyme

50g shelled cobnuts, roughly chopped

2 garlic cloves, peeled and crushed

4 sage leaves, torn

1 litre chicken stock

75g curly kale, stems removed and leaves chopped

1 bunch flat leaf parsley, chopped



  1. Heat the oil in a pan on a medium heat, add the celeriac, onion and sprigs of thyme and cook for 5 minutes stirring regularly until the onion is soft.


  1. Season well then add the chopped cobnuts, crushed garlic and sage leaves, stir well and cook for 2 minutes.


  1. Add the stock, bring to the boil and cook for 10 minutes until the celeriac is soft then add the chopped kale, cook for 10 minutes more then remove from the heat.


  1. Add parsley, adjust seasoning and serve with crusty bread