Celeriac soup with chilli crab samosas

For the soup: heat the olive oil in a large saucepan over a medium heat and gently fry the onions, garlic and celeriac for 5 minutes or until the onions are translucent and slightly softened, but not browned.

Pour in the milk and enough chicken stock to cover then simmer for 15-20 minutes, or until the celeriac is tender.

Use a stick blender to blend the soup to a smooth consistency then stir in the butter and cream and season to taste with salt and freshly ground black pepper. Set aside.

For the samosas: in a bowl mix together the white and brown crab meat, cardamom, chilli, coriander, orange zest, lime zest and juice. Season to taste.

Place 2 teaspoons of the samosa filling towards the front of a spring roll wrapper. Fold the front corner over the filling to form a triangle, then fold the remaining wrapper over the top to seal the triangle, tucking the sides under neatly. Brush the edges with a little water and seal. Repeat to make 12 samosas.

Pour enough vegetable oil into a large frying pan so that it comes 2cm up the side of the pan and place over a medium-high heat until hot. Working in batches, add the samosas and fry for 3-4 minutes, until crisp and golden, turning once or twice during cooking.

Remove the samosas from the oil and drain on kitchen paper.

To serve, reheat the soup over a low heat for 5 minutes then pour into warmed serving bowls. Serve the samosas alongside.