Salt-crust Celeriac with Blue Cheese and Soldiers

Wash the celeriac well and pat it dry. Leave the skin on for extra flavour and firmness during cooking.

Mix the sea salt and flour in a large bowl. Slowly add the water and mix until you have a firm, dough-like mass. Add more water if the mixture is too dry, or a little flour if it's too wet.

Spread the salt dough in a thick layer around the whole celeriac, so it is completely covered.

Place the wrapped celeriac on a baking tray or oven-proof dish.

Light the kamado and heat it to about 180°C in indirect mode. Optionally use a little wood for a subtle smoky flavour that pairs well with the celeriac.

Place the celeriac in salt crust on the kamado and close the lid. Cook the celeriac for 1.5 to 2 hours, depending on its size. Use a core thermometer; the celeriac is done at a temperature of about 90°C.

Activate the yeast: mix the lukewarm water with the sugar and yeast in a bowl. Let it stand for about 5 minutes until it starts to foam.

Make the dough: add the flour and salt to the yeast mixture. Knead the dough by hand or in a food processor until smooth and elastic. Add the olive oil and knead a bit more until well incorporated.

Rising: cover the bowl with a clean tea towel and let the dough rise for 1 to 1.5 hours in a warm spot, until doubled in volume.

Shaping the pittas: divide the dough into 6 equal pieces and roll each piece into a ball. Let the balls rest for 10 minutes, so the dough rolls out more easily.

Rolling out: roll each ball out into a round pitta about 1 cm thick.

Baking in the skillet: heat a skillet on medium-high heat (180 degrees). Brush a little olive oil on both sides of the dough. Bake each pitta for about 2-3 minutes per side, until nice brown bubbles form and the pittas puff up slightly.

Remove the celeriac from the kamado and let it rest for a few minutes. Then use a knife or hammer to crack open the crust and remove the salt dough.

Cut the celeriac into pieces and mix it immediately with the blue cheese, so the cheese melts slightly and blends well with the warm celeriac. Add a splash of olive oil and season with pepper and salt.

Serve the celeriac and blue cheese on a large board or platter. Place the bread strips next to it, so you can scoop up pieces of celeriac and cheese and eat them with the bread.