The celeriac cooks best in an air-fryer. If you don't have one you can cook it in an oven preheated to 180°C/160°C fan for the same amount of time. Alternatively, chop the (unpeeled)
head into 8 wedges, coat with olive oil, salt and pepper and roast in an oven pre-heated to 220°C/200°C fan for 22-25 minutes.

Soak the lentils for 30 minutes before cooking, then drain well, to ensure evenly cooked lentils.

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1. Preheat the air-fryer to 160°C. Prick the head of celeriac all over with a fork, drizzle with olive oil and sprinkle with salt and pepper. Rub to coat evenly.

2. Place into the air-fryer to cook for 90 minutes, removing it 3 times during cooking to brush with
olive oil.

Tip: placing it onto a piece of aluminium foil or parchment paper will catch the oil and make cleaning up easier.
4. To make the lentils, heat the olive oil in a large heavy-bottomed pan over medium high heat. Add the onion, carrot and celery with a light sprinkle of salt and pepper.
Cook, stirring often for 4-5 minutes, until softened.
5. Add the white garlic and thyme and cook for 1-2 minutes, until fragrant. Then add the Black Garlic, puy lentils,vegetable stock and bay leaf.

6. Bring to a gentle simmer and cook for 20 minutes, or until tender. Add the Worcestershire sauce and adjust
seasoning to taste.
7. To make the tarragon salsa verde, place all ingredients into a blender and blend
until smooth and creamy.
8. Slice the celeriac into 8 wedges, serve with braised lentils and tarragon salsa
verde.