Supermarket southern fried chicken thigh, instant gravy, and celeriac mash

I reckon celeriac mash is the bomb, especially when made creamy with butter, cream, and Dijon mustard.

Ingredients

• Supermarket prepared southern fried chicken thigh
• Iodised salt
• Black whole peppercorns

• Instant gravy

• Celeriac
• Iodised salt
• Black whole peppercorns
• Butter
• Dried rosemary
• Dijon mustard
• Cream
• Chives

Instructions

• Heat the toaster-oven to 200 °C for 5 minutes.
• Season the chicken with salt and pepper freshly ground in a mortar with a pestle.
• Cook for 30 minutes turnover half-way through.

• Put instant gravy powder into a jug.
• Boil water.
• Make the instant gravy with a whisk.

• Peel the celeriac and cut into 2–3 cm chunks.
• Place in a suitable size saucepan, cover with water and season with salt, garlic, and rosemary.
• Bring to the boil and simmer for 15–20 minutes. The chunks will be cooked when a knife easily slices through them.
• Drain the water and return the celeriac to the pan with the butter and mash until smooth. Stir through some Dijon mustard and cream and then season to taste with salt and pepper.