• To make the potato bases, place the potatoes in a pan of cold salted water; bring to the boil, boil for 1 minute, then drain. Heat half the butter in a non-stick frying pan and cook the potatoes in batches for 2 to 3 minutes or until golden brown on both sides, adding more butter when necessary. Cool slightly and arrange in layers in the bottom of six 6cm (2 1/2 in) metal rings placed on a baking sheet. Season between each layer and set aside. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6.
• For the celeriac topping, place the celeriac in a pan, add the stock, cream, garlic, bay leaf, nutmeg and season, bring to the boil and simmer for 15 minutes. Drain and reserve the cooking liquid. In a food processor or blender, whizz the celeriac with 2 tablespoons of the cooking liquid until smooth. Place the celeriac puree in a bowl and beat in the egg yolks. Whisk the egg whites to form soft peaks and fold into the celeriac.
• Spoon the mixture on top of the potatoes, filling to the top of the rings. Bake for 30 minutes or until puffed and golden.
• Remove the rings from the puffs, place a spoonful of the Tomato and Apple Chutney on top, then garnish with chives and serve with the Shallot and Mushroom Sauce.

Shallot and Mushroom Sauce

• Heat the olive oil in a large pan and fry the chopped shallots until golden brown. Add the wine, bring to the boil and boil until reduced to about 2 tablespoons. Add the mushrooms and cook for 3 to 4 minutes. Add 600 ml (1 pint) of water, the celery and thyme sprigs. Bring to the boil and simmer for 20 minutes.
• Meanwhile, heat the butter in a frying pan, add the whole shallots and sprinkle over the caster sugar. Cover and cook gently for 20 to 25 minutes until caramelised.
• Remove the thyme and celery from the sauce and pour over the shallots. Bring to the boil and boil, uncovered, until reduced by half.
• To thicken the sauce, combine the softened butter and flour and whisk into the sauce. Simmer for 1 to 2 minutes. Season and serve