1: Preheat the oven to gas mark 5/190 celcius

2: Scrub the celeriac clean

3: Place the celeriac in tin foil

4: Rub the celeriac with one tablespoon of oil, salt and pepper

5: Bash two of the garlic cloves then sprinkle over the celeriac along with the thyme and bay leaves

6: Close the foil tightly and place in the oven for 2 hours or until tender

7: Cook the pearl barley according to instructions

8: Finely slice the onion and remaining garlic and place in a large frying pan on a low heat with a tablespoon of coconut oil on a low heat until softened

9: Finely slice the mushrooms and add to the pan for 20 minutes until golden

10: Crumble in the stock cube and pour in 200 ml of boiling water

11: Simmer the mushrooms until the liquid has nearly gone, then add the coconut milk and mustard for 5 minutes

12: Season with a little salt and pepper

13: Serve the celeriac with the mushrooms and barley on a large plate, drizzled with its own juices

Photo source: www.health, for, you.biz