Method

Preheat the oven to Gas Mark 3 or 175C. Chop the celeriac and boil in salted water for 7-10 minutes. Strain, mash and mix in the butter. Season with salt and pepper to taste. Put the fish in boiling water in a saucepan, with just enough water to cover it. Cook for 5 minutes. The fish should become opaque and flake easily. Drain the fish and place in a bowl. Pop the oil in a saucepan on medium heat and sauté the onion and garlic for 5 minutes. Mix in the cooked fish as well as chopped tomatoes, cinnamon, ginger and the salt and pepper. Simmer on a medium heat to allow the flavours to infuse. Place the mixture in a small roasting tin and cover with the mash. Cook in the oven for 20 minutes until the mash crunches up. Serve with a side of vegetables.