Celeriac bake with chicken and pumpkin fritters recipe | delicious. magazine

Ingredients

• 8 free-range boneless chicken thighs, skin-on if possible
• 3 garlic cloves, sliced
• 500g sliced pumpkin
• 1 tbsp coarsely chopped fresh herbs such as rosemary, sage, thyme, oregano
• 1 tbsp rapeseed oil
• 75g pepitas (pumpkin seeds), shelled
• 4 spring onions, sliced
• Handful of fresh flatleaf parsley, coarsely chopped
• 1 large free-range egg
• 30g plain flour or cornflour, plus extra for dusting
• Groundnut oil for frying
• For the celeriac gratin
• 300ml chicken stock
• 200ml double cream
• 50g butter, at room temperature, plus extra for greasing
• 1 celeriac
• 2 large baking potatoes, peeled
• 1 large white onion
• 2 tbsp coarsely chopped fresh herbs such as rosemary, sage, thyme, oregano
• 2 tsp sea salt (or use slightly less fine salt)