This Ottolenghi vegan recipe has an amazing texture and flavour. It is super adaptable, so it’s worth cooking the full amount (or even doubling it) as it freezes very well. It works with noodles, polenta, rice, toast or with a green salad. You’ll need a large baking tray and a large sauté pan or wok with a lid.

15g dried porcini mushrooms

200ml boiling water

850g mixed mushrooms, cut into 2cm sizes (I use a mixture of portobello and chestnut)

50g vegan butter

2 tbsp olive oil

2 onions, very finely sliced

½ large celeriac, peeled and cut into 1.5 cm chunks

2 tbsp snipped chives

2 teasp Aleppo chilli flakes (or half the amount of regular chilli flakes)

1 ½ tbsp white miso

1 preserved lemon, flesh and seeds removed, the skin finely chopped

1 ½ tbsp balsamic or sherry vinegar

1 ½ tbsp plain flour (gluten free works fine)

500ml vegetable stock or nage

30ml nut milk or cashew cream

10g tarragon

• Pre heat the oven to 180c.

• Place the dried mushrooms with the 200ml of boiling water and allow to soak for 30 minutes. Then drain the water (keep it for use later) and finely chop the mushrooms.

• Meanwhile, place the fresh mushrooms in a large baking tray and roast for 25 minutes, stirring mid-way through. They should be shrivelled, but there will still be some juice. Set aside

• Meanwhile, put the butter and oil in a large sauté pan or wok on a medium high heat. Add the onions, celeriac and half a teaspoon of salt and cook for 15-20 minutes stirring frequently  until caramelized. Then add the chives, roast and chopped mushrooms and cook for a further 3 minutes. Add the Aleppo chilli, miso, preserved lemon and vinegar and cook for another minute or so. Still in the flour and cook through for 30 seconds, then add the stock and reserved mushroom-soaking liquid and a little salt. Bring to the simmer, then cook over a low heat, stirring occasionally, for 25 minutes with the lid on or until the celeriac is tender. Finally, stir in the milk/cashew cream and bubble slowly for a further 5 minutes.

• Serve with your preferred carb or salad sprinkled with tarragon.