Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut the skin off the celeriac, and slice the celeriac into bite-sized chunks. Scrub the potatoes and chop them into pieces similar in size to the celeriac. Place both the potatoes and celeriac onto a large baking tray. Pour over 1 tbsp oil and add a pinch of salt. Toss to coat, and slide into the oven to roast for 20 mins.

Meanwhile, peel the onion and slice it into thin wedges. Pick the rosemary leaves and finely chop. Peel the garlic clove and finely slice it.

When the potatoes and celeriac have roasted for 20 mins, toss the onion wedges, rosemary and garlic onto the tray and give everything a stir. Return to the oven and roast for a further 20 mins.

Meanwhile, trim any tough stalks off the sprout top and roughly shred the leaves. Tip the shredded sprout top into a heatproof bowl and cover with boiling water. Set aside for 2 mins, then drain and rinse with cold water to cool.

Warm a large frying pan to a high heat. Sprinkle a generous pinch of salt and pepper onto the steaks. Pour 1 tbsp oil into the hot pan and add the steaks. Fry for 3 mins on each side for medium rare (a little longer for medium to well done steaks), then transfer the steaks to a plate to rest.

Reduce the heat under the empty steak pan to medium. Tip in the sprout tops along with 100ml milk. Crumble in the stilton and stir till the cheese melts into the sauce. Allow the sauce to start to bubble and reduce till slightly thickened, or add a splash more milk to loosen if required.

Divide the sprout tops and sauce between a couple of warm plates and top with the steaks and their resting juices. Serve with the roasted veg on the side.