River Cottage

Method

Peel the celeriac and cut into chunks 1cm thick, 4cm x 4cm.

Cut the pumpkin into 1cm thick slices, leaving the skin on.

Lay both out on a roasting tray, season with salt and pepper, top with thyme sprigs and drizzle with rapeseed oil. Roast in a hot oven (200 degrees) for 25 minutes or until tender.

Cut the hard centre out of the cabbage leaves, and blanch for 20 seconds, drain.

Roll out the puff pastry and cut eight circles, four small and four larger. You can use a saucer as a template.

Make a stack with a piece of celeriac, and a slice of pumpkin and top with a thick chunk of blue cheese.

Wrap the stack in a blanched cabbage leaf, then place on top of the smaller circle of pastry.

Put the larger pastry circle on top, brush the edges together with milk and crimp the edges together.

Brush the top with milk, and bake in a medium oven for 15 minutes until golden brown.