Serves 2.

1/2 cup heavy whipping cream
1/3 cup skim milk
1 garlic clove, finely sliced
3 sage leaves, torn in half
1 tsp Dijon mustard
Nutmeg, to taste
1 oz Red Dog Farm kale, chopped into bite-size pieces
Butter, for greasing
3 1/2 oz Red Dog Farm celeriac, finely sliced
5 oz Red Dog Farm potatoes, thinly sliced

Preheat the oven to 300°F. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.

Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.

Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.

Heat the grill to medium. Remove the foil and finish off under the grill, until golden.