Ingredients

• 1 head celeriac (about 400g/14oz)
• peeled and thinly sliced
• butter
• for greasing
• salt and freshly ground black pepper
• 1 tbsp finely chopped sage
• 100g/3½oz mature cheddar cheese
• grated
• 150ml/5fl oz double cream
• 50ml/2fl oz full-fat milk
• 2 garlic cloves
• crushed
• salt and freshly ground pepper
• 75g/2½oz butter
• 2 x 200g/7oz pork tenderloins
• salt and freshly ground black pepper
• fine beans
• apple chutney

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the dauphinoise
• grease an ovenproof dish with butter and place a layer of celeriac slices on the base.
• Season with salt and freshly ground black pepper and sprinkle over a pinch of sage and a little cheese. Repeat layers of celeriac
• sage and cheese until all the celeriac is used
• setting aside a third of the cheese.
• Combine the cream
• milk and garlic and pour over the celeriac.
• Top with the remaining cheese (and if you have time
• allow to sit for 30 minutes for the cream to soak into the celeriac).
• Bake for an hour or until the vegetables are tender.
• For the pork
• heat the butter in a pan
• season the pork with salt and freshly ground black pepper and slice into 2.5cm/1in slices. Fry for 2-3 minutes on each side. Remove from the pan and keep warm until you are ready to serve.
• To serve
• cut out a round of the dauphinoise with a biscuit cutter and serve with the pork
• fine green beans and apple chutney