Celeriac makes a great mashed vegetable but it’s a sponge – boil it and it absorbs water until the resulting mash is a porridge.

Solution? Cube the celeriac (medium/big chunks) and boil until tender / a skewer goes into it cleanly.

Then strain it and put it through a potato ricer gently, starting off over the sink. Apply the pressure gradually and the water will squeeze off before the cubes give way; then squeeze harder over a bowl to collect the actual mash:

celeriac mash, french beans and haggis, with creme fraiche