Step 1

Preheat the oven to 200°C, gas mark 6. Place the cashews in a bowl, cover with 300ml boiling water and set aside. Peel the celeriac, then slice into long, thin strips 1/2cm thick. Add 1 tbsp oil and a pinch of salt, mix well, then arrange over 2 baking trays. Bake for 25 minutes until soft, swapping the trays over halfway through.

Step 2

Slice the sweet potato into bitesized pieces and put on a baking tray with 1 tbsp oil and a pinch of salt. Bake for 25 minutes or until soft. Add the oil to a large pan over a high heat, add the onion, garlic and chilli, and fry for 3-4 minutes, stirring until the garlic is golden and the onions are browning. Add the leeks, a pinch of salt, cover and steam for 3 minutes, stirring occasionally.

Step 3

Stir in the bay leaf and red wine and reduce for 2 minutes. Add the canned and sundried tomatoes, salt, maple syrup, black pepper, tamari and tomato purée. Add the sweet potatoes, bring to the boil and simmer for 10 minutes, stirring occasionally. Remove from heat.

Step 4

Reduce the oven to 180°C, gas mark 4. Drain and rinse the cashews and place into a blender with all the remaining cashew cream ingredients. Blend until really smooth.

Step 5

Assemble in an ovenproof dish about 30cmx20cmx7cm. Cover the base with one-third of the cashew cream, then half the celeriac and then all the tomato sauce. Lay the remaining celeriac over the top and finish with the last of the cashew cream. Bake for 15-20 minutes, until the cream starts to firm and brown slightly.