1pc celeriac from gardener Grete Peschken 200ml rapeseed oil from Tino Ryll A handful of black currant bush from Olaf Schnelle 1 glass of double cream from David Peacock Some salt from Saline Luisenhall
For the celeriac Wash the celeriac and cover it with rapeseed oil and rub some salt on it. Bake at 180°C, 1 hour; then 210°C, 15 minutes in an oven
For the black current bush oil Cut up the wood into tiny piece and put it in some of the oil. Warm it up to 70°C and leave it for a few hours. Then pass through a sieve.
For plating Take the celeriac out of the oven and cut into 8 pieces. Put some of the oil on top of the pieces and season with salt. Some double next to it and serve quickly.