Roasted celeriac & carrots with kale & hazelnuts

• butter↗50g 50g
• olive oil↗2 tbsp 2 tbsp
• celeriac↗1 1

  peeled and cut into chunky chips or wedges

• carrots↗4 large 4 large

  cut into chunky chips or wedges

• hazelnuts↗50g 50g

  toasted and roughly chopped

• kale↗150g 150g

  roughly chopped

• red wine vinegar↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

2. 2

   Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.