Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat.
Meanwhile, slice the potatoes and celeriac finely. Add to the hot cream and simmer for 10 minutes, moving them to stop them sticking.
Pour into a large buttered ovenproof dish, arrange the top neatly and bake at 180C/fan 160C/gas 4 for 30 minutes until golden. Turn down to 140C/fan 120C/gas 1 and cook for another 30 minutes until cooked through.