Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the celeriac. Slice off the peel and roots, slicing on the diagonal to try to leave as much celeriac behind as possible. Chop into 2–3cm-wide chunks.

Pop the celeriac in a pan. Pour in enough boiling water to come halfway up the veg. Add a good pinch of salt and pepper. Bring to the boil. Cover and simmer for 20 mins, or till tender when pierced with a fork. Remove from heat. Set aside, lid on, for a further 5 mins to steam the celeriac.

While the celeriac cooks, whisk 1 tbsp Dijon mustard with 1 tbsp olive oil and 2 tbsp cold water to make a dressing. Season with salt and pepper.

Pop the cod fillets into a small baking dish, skin-side up. Use a pastry brush or the back of a teaspoon to brush half the mustard dressing over the top of the fillets (keep the other half for later).

Peel and finely chop the garlic. Finely chop the leaves from half the thyme. Scatter the chopped garlic and thyme over the cod with a pinch of salt and pepper. Scatter over the breadcrumbs.

Trim the roots and dry ends off the spring onion. Finely slice it, white and green parts. Arrange the sliced spring onion around the cod. Pop the dish into the oven for 10 mins or till the cod is cooked through, is white and flakes easily.

While the cod cooks, toss the rocket with the remaining mustard dressing. Thinly slice 1 apple, discarding the pips and stem. Add to the rocket and toss to coat. Set aside.

Drain any excess water from the celeriac. Tip into a food processor. Peel, core and roughly chop the remaining apple. Add to the celeriac with 2 tbsp crème fraîche and blend till smooth. No processor? Tip the celeriac back into the pan, add the cored and chopped apple and use a potato masher to crush everything together to make a chunkier mash.

Scoop out the spring onion from the cod dish. Stir into the celeriac mash, along with the remaining thyme leaves. Taste and add salt and pepper if it needs it. Serve the cod with the celeriac champ, and the rocket and apple salad on the side.