Celeriac 'shawarma'

Preheat the oven to 200°C, gas mark 6. Peel the celeriac, then slice it into roughly 6 x 1-2cm-thick rounds. Put in a bowl, season, then rub in 4 tbsp shawarma marinade and the oil. Carefully stack the slices, then push a skewer through the middle to hold them together. Roast on a baking tray for 1 hour, until tender and charred. Meanwhile, put the yogurt in a bowl, grate in the garlic and season with a pinch of salt. Swirl in 1 tsp shawarma marinade and set aside.

When the celeriac has about 20 minutes left, put the rice on a separate baking tray and cook according to pack instructions.

Transfer the celeriac to a serving board. Put the rice, pickled cabbage, garlicky yogurt and guindillas in separate bowls, allowing everyone to carve the celeriac ‘shawarma’ and help themselves. Some toasted flatbreads go nicely too.