A classic Jamie Oliver creation.
Preheat the oven to 200ºC/gas 6.
Pick and finely chop the herbs, then peel and thinly slice the onions, potatoes and celeriac.
Heat the oil in a frying pan and sauté the onions with most of the herbs until soft.
Cut the garlic in half and rub over a baking dish, then layer the potatoes in a dish with the onions and celeriac and season well.
Pour over the vegetable stock and top with knobs of butter, then cover with tin foil and bake for 45 minutes.
Mix the breadcrumbs with the rest of the herbs and a drizzle of oil.
After 45 minutes, remove the foil, sprinkle over the breadcrumbs and bake for a further 15 to 20 minutes, or until golden.
Remove the foil from the baking dish, sprinkle the prepared breadcrumbs, and bake for a further 15-20 minutes or until golden.
Mix breadcrumbs in a small bowl with a drizzle of oil.
Cover the baking dish with tin foil and bake for 45 minutes.
Pour vegetable stock onto the baking dish, and top with knobs of butter.
Layer the potatoes, onions and celeriac in the baking dish, and season well.
Cut the garlic in half and rub over a baking dish.
Add herbs and onions to the frying pan and sauté until soft.
Heat oil in a frying pan until hot.
Preheat an oven to 200 C.
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