Fire-Baked Celeriac with Mustard is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Celeriac, often overlooked, has a subtle earthiness that holds up well to the direct heat of the BBQ. When cooked slowly over fire, it develops a tender, smoky character that complements the sharpness of mustard without overpowering it.

The combination of whole grain and Dijon mustard, balanced with a splash of apple cider vinegar and a good drizzle of olive oil, creates a dressing that lifts the natural flavour of the celeriac. Basting the vegetable during cooking ensures it stays moist and develops a beautiful glaze. This recipe works because it respects the ingredient’s integrity, using clean, simple flavours and a straightforward fire-cooking technique to bring out the best in a humble root vegetable.

This is everyday BBQ at its best — no fuss, just honest cooking that fits easily into the rhythm of the week. It’s a dish that pairs well with grilled meats or stands on its own as a satisfying, clean-eating side. The process is calm and considered, inviting you to engage with the fire and the ingredients in a way that feels both natural and rewarding.