Ingredients:

• 1 Celeriac, trimmed and cut into 1cm wedges
• 6 medium Shallots, peeled and halved lengthways
• 250g Portobello Mushrooms, halved or quartered if large
• A few fresh Thyme sprigs
• 4 tbsp Olive Oil
• Large handful Kale, removed from stems and thickly sliced
• 2 fresh Rosemary Sprigs
• Small handful fresh Sage Leaves
• Pinch Sea Salt flakes

For the Batter

• 225g Plain Flour
• Pinch Baking Powder
• 4 large Eggs
• 300ml Whole Milk
• 3 tbsp Creamed Horseradish (I used Wasabi Mustard)
• 2 fresh Thyme sprigs, leaves picked

• Quality Veggie Gravy to serve

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the Celeriac, Shallots, Mushrooms and most of the Thyme Sprigs in a large roasting tin, drizzle with 2 tbsp of the Oil and sprinkle with Salt and Pepper. Roast for 25 minutes, turning the vegetables halfway through, until tender and starting to caramelise.
2. Drizzle the remaining 2 tbsp Oil into a baking dish, then warm in the oven for 5 minutes.
3. Meanwhile, for the Batter, sift the Flour and Baking Powder into a large mixing bowl, then make a well in the centre. Crack in the Eggs, then pour in the Milk. Using a whisk, beat to make a smooth batter (you should see bubbles start to appear on the surface). Whisk in the Horseradish, Thyme leaves and some Salt and Pepper.
4. Sprinkle the Kale into the warm Oil in the baking dish then pour in the batter and arrange the roasted veg on top. Bake for 25-30 minutes until puffed up, golden and cooked through. 
5. Roughly chop the remaining Thyme Sprigs, along with the leaves from the Rosemary Sprigs and the Sage Leaves. Mix with the Salt. Sprinkle over the dish to serve, along with a jug of piping hot gravy, some Mustard and Horseradish Sauce.