Cheesy rarebit and mussels in cream: Will Devlin’s celeriac recipes to fill the hungry gap

Get stuck into celeriac roasted in cider and caramelised onions and topped with melted cheddar, or with season’s best mussels, bacon and cream

The hungry gap is often seen as a tricky time in the kitchen, where the vegetables that have been overwintered or stored are running low, the ground is still cold and there is little growing. But I prefer to see these months as an exciting time to get creative with pickles, ferments and preserves, and to make the most of native root vegetables, such as celeriac, which is earthy, comforting and sweet.