Mix 5 litres of water with 175 grams of sea salt and submerge the celeriac completely (in a bucket, for example). Soak the celeriac in the salt water for 24 hours.

Remove the celeriac from the brine and place it in The Basterd when it is no longer too hot. Turn the celeriac continuously for 1½ to 2 hours (depending on the heat).

The celery may be overcooked but not black! (Prick with a needle to feel if the celery bulb is cooked).

When the tuber is cooked, remove it from the barbecue and then let it rest for another half hour wrapped in aluminium foil.

Peel the tuber, cut into slices and spoon a generous dollop of Amsterdam onion ketchup onto it. (Garnish with crispy fried onions if you like).

Tip: After barbecuing, when it is still hot, put a whole celeriac in the oven and leave it there overnight. The Bastard and leave it in overnight. This way, you will have a basis for a delicious vegetable dish the day after!