Heat your oven to 220°C/Fan 200°C/Gas 7. Halve the celeriac. Peel it, slicing off the roots on a diagonal – try not to slice off too much celeriac with them. Slice the celeriac into chunky chips about as thick as your thumb.

Tip the celeriac chips into a large pan. Cover with plenty of boiling water. Put a lid on the pan and bring to the boil. Simmer for 3 mins. While the celeriac simmers, pick the leaves from the thyme sprigs.

Drain the celeriac. Pop into a bowl. Add 2 tsp oil and most of the thyme leaves. Measure out 1 tsp cumin seeds and add them to the bowl. Season with salt and pepper and toss to mix and coat. Spread the chips out on a baking tray. Bake for 30 mins till golden brown.

While the chips cook, slice the mushrooms. When the celeriac chips have 8 mins left to cook, put a frying or griddle pan over a high heat to warm up.

Add the mushrooms to the frying pan with a pinch of salt and pepper. Stir and fry for 4-5 mins till golden.

Toss the salad leaves with ½ tbsp balsamic vinegar and some seasoning. Add the remaining balsamic vinegar and thyme leaves to the mushrooms. Sizzle for 1 min. Scoop onto 2 warm plates.

Season the steaks with salt and pepper and rub them with ½ tsp oil each. Add the steaks to the frying pan and fry for 1 min on each side over a high heat. Serve with the mushrooms, salad and celeriac chips.