Celeriac and Turnip Fries
Seasonal fact: because root vegetables store pretty well, you can still get British grown celeriac, turnips, carrots and onions in March.
Peel the celeriac and turnips and slice in rectangular shape (chips-style).
Boil for 3 minutes and drain.
Heat plenty of sunflower oil to fry the vegetables in batches.
Deep fry each batch for around 3-4 minutes and drain on kitchen paper.
Serve with the Plamil mayonnaise, roast potatoes, the Quorn Steak & Gravy Pie or any other vegetarian or vegan meat replacement of choice.
It really looks like chips, but of course these are a whole lot healthier! Maybe you could even fool the kids!