José Pizarro’s recipe for slow-roast celeriac with rosemary and crisp chorizo

Creamy celeriac with aromatic garlic and paprika topped with a salty-sour chorizo dressing

Celeriac is easy to ignore or overlook, but it really deserves a bit of attention in winter. January is a time for turning on the oven and cooking without having to think too much, and this is the sort of dish that more or less looks after itself while you get on with your evening. The kitchen feels warmer, the smell changes and you know that dinner is sorted. This is simple, honest food, and not remotely trying to be clever. It’s just something to put in the middle of the table, cut into and share, which is exactly what you want when the days are cold and nights are long.