Gochujang-glazed celeriac with black beans & green salsa Rosie Birkett

• handful of sea salt flakes (about 25g)
• 1 medium celeriac (about 750g), peeled, halved and cut into 3cm-thick wedges

  Celeriac

  sell-air-e-ak

  The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

• sunflower oil, for frying

  Sunflower oil

  A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

• 1-2 shallots, finely sliced

  Shallot

  shal-lot

  Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

For the glaze

• 2 tbsp gochujang paste
• 50g salted butter

  Butter

  butt-err

  Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

• 3 tsp honey

  Honey

  huh-nee

  Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

• 1 orange, juiced

  Orange

  or-ange

  One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

• 2 tsp cornflour
• 1 tbsp sesame seeds

For the black beans

• 2 tbsp olive oil

  Olive oil

  ol-iv oyl

  Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

• ½ tsp cumin seeds
• 1 bay leaf
• 1 onion, chopped

  Onion

  un-yun

  Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

• small bunch of coriander, stems finely chopped and leaves reserved
• pinch of ground coriander
• 400g can black beans, undrained
• ½ lime, juiced

  Lime

  ly-m

  The same shape, but smaller than…

For the green salsa

• 1 green apple, cored and roughly chopped

  Apple

  ap-pel

  Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

• ½ green chilli, deseeded

  Chilli

  chill-ee

  Part of the capsicum family, chillies come in scores of varieties and colours (from green…

• 1 tbsp pumpkin seeds, toasted
• ½ lime, juiced

  Lime

  ly-m

  The same shape, but smaller than…

• 1 tbsp olive oil

  Olive oil

  ol-iv oyl

  Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

1. Heat the oven to 200C/180C fan/gas 6. Scatter the salt over a large lined baking tray in an even layer. Put the celeriac on top of the salt and roast for 15 mins on the top shelf of the oven.

2. Meanwhile, make the glaze. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan and cook, stirring, for 2-3 mins or until smooth. Set aside. 

3. Leave the celeriac to cool slightly. Dust off the excess salt and dip in the glaze, turning to coat. Discard the salt from the tray, return the wedges to it and roast for 10 mins more. Glaze again, scatter over the sesame seeds and roast for 10 mins more until caramelised.

4. To make the beans, heat the oil in a heavy-based frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for 8 mins until golden and soft. Add the beans and their liquid and a pinch of salt and bring to the boil. Simmer for 5-8 mins, stirring, until the liquid is almost evaporated and the beans are creamy. Remove the bay leaf and stir in the lime juice. Set aside and keep warm. 

5. To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and blitz until combined but chunky. Add the oil and blitz again. Season to taste.

6. Heat the sunflower oil in a non-stick frying pan and fry the shallots over a low-medium heat for 15 mins until just golden and crisp. Put on a plate lined with kitchen paper to drain, then season. Serve the beans topped with the celeriac, crisp shallots and salsa.