Baked celeriac steaks with firecracker sauce

Preheat the oven to 220ºC, gas mark 7. Crumble the stock cube into a saucepan and add 500ml water. Bring to the boil. Cut away the skin from the celeriac and slice the flesh across into 4 steaks, each about 1.5cm thick. Cook in the stock for 10 minutes, turning the celeriac halfway through.

Scatter the onions and garlic into a flameproof roasting tin. Lift the celeriac steaks from the stock, place on top of the onions and drizzle with the honey, then the firecracker sauce. Bake for 15 minutes. Stir the black beans into the onions, then return to the oven for 5 minutes.

Return the stock to the boil and cook the sugar snaps for 1 minute. Drain, reserving 200ml of the stock (if there’s not enough, top it up with water). Arrange the celeriac on serving plates. Add the sugar snaps, reserved stock and parsley to the roasting tin and bring to the boil on the hob. Spoon over the celeriac to serve.