Baked Celariac 
As many of you know by now on our silent meditation retreats Gaynor gets asked about time and again about a number of recipes, so she is getting a book together. She is also sharing some here on our blog page so for those who have sampled Gaynor's cooking on one of our Mindfulness retreats, then you can make you own via the recipe below.  
Celeriac, potato, leak and sage bake - with feta or tofu. 
I love the different different flavours and extrudes if this bake. The colour of the leeks and sage give it extra depth. It’s also really simple as all your doing is layering the Ingredients. 
You need 
Half a celeriac peeled and thinly sliced 
3 baking potatoes sliced thinly 
2 leeks, wash out the grit and thinly sliced 
Small handful of sage leaves, roughly chopped 
A little olive oil for the baking parchment 
About a pint half of boiling water 
Either a block of feta cheese or a box of marinated tofu 
Heat the oven to gas mark 4 or 180°C 
Brush the olive oil over a baking dish 
Arrange half the potato slices on the bottom of the dish 
Scatter half the feta or tofu and sage on top, sprinkle with a little salt 
Lay the celeriac slices on the top of that 
Followed by the layer of leeks add the remaining feta or tofu and sage 
Put the remaining potato slices on the top and pour over the boiling water. Season with salt and pepper 
Brush a nonstick baking parchment with a little olive oil and place over the dish. Then cover with foil and sealed tightly. 
Bake for an hour and a half, and then remove the foil and baking parchment and placed the dish under a hot grill to colour the potatoes at the end. Serve hot. 
As a serving recommendaion, I always serve mine with cabbage and some home-made mint sauce! 
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