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. Rinse the celeriac and slice it into chunky chips about as thick as your thumb. Pop the chips into a large bowl.

Pick the leaves off the thyme sprigs. Add most of the thyme leaves to the celeriac with 2 tsp olive oil. Measure out 1 tsp cumin seeds and add them to the bowl. Season with salt and pepper and toss to coat. Spread the chips out on a baking tray, then slide into the oven to bake for 30 mins.

Meanwhile, rinse and slice the mushrooms. When the celeriac chips have 10 mins left to cook, put a frying or griddle pan over a high heat to warm up.

Add the sliced mushrooms to the frying pan with a pinch of salt and pepper and 2 tbsp water. Stir and fry for 4-5 mins till golden.

Meanwhile, toss the salad leaves with ½ tbsp balsamic vinegar and some salt and pepper.

Add ½ tbsp balsamic vinegar and the rest of the thyme leaves to the pan of mushrooms. Sizzle for 1 min, then divide the mushrooms between 2 warm plates.

Season the minute steaks with salt and pepper and rub them with ½ tsp olive oil each. Pop the frying pan back on a high heat and add the steaks. Fry for 30 secs-1 min on each side. Serve with the mushrooms, salad and celeriac chips.