Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

Combine the celeriac and oregano on a baking tray. Drizzle with olive oil and season with a good pinch of salt and black pepper, then roast for 45-50 minutes, or until soft all the way through.

Meanwhile, combine the lentils and vegetable stock in a saucepan. Bring to a simmer, cover and cook for 25-30 minutes, or until all the liquid has been absorbed by the lentils. You want them to be soft but retain a little bite. If they are slightly underdone, add more stock and cook for a further few minutes.

To make the chimichurri, combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a big stir (you could also make this in a food processor, but it’s nice when it has some texture, so don’t blend it until smooth). Taste and adjust the seasoning, adding more acid or salt, if needed.

Combine the lentils, roasted celeriac, red onion, chimichurri and most of the hazelnuts in a mixing bowl. Give everything a good stir, then serve sprinkled with the remaining hazelnuts.