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Ingredients: 1x Celeriac, 3x Carrots, 3x Turnips, 3x Potatoes, 3x Eggs (hard boiled) , 2x Apples, 1 tin Garden Peas, 3 Gherkins, Mayonnaise, Salt and Pepper
	Put with skins on, your turnips, carrots, celeriac and potatoes in a fairly large pan, enough to cover with water
	Prepare together all the other ingredients, gherkins, mayonnaise, apples, hard boiled eggs, peas, salt and pepper
	boil all the vegetables until soft, this can take some time, make sure the celeriac is soft to the core
	Once all boiled leave them to cool, preferably in the open air with a net over the top or pan lid. Make sure they are cold to the touch before
	you peel all the skin off know. Just the surface skin and no more to preserve all the goodness
	Like so
	Once all this is done the secret is to cut into tiny cubes, however you mustn't dice
	this size is acceptable.
	You should have now diced all the core root vegetables, like this picture
	Now it's time to begin to add the crucial ingredients to give it that distinctive taste
	Add the garden peas and mix thoroughly
	Another example of the size of your diced portions
	Once everything is diced and added to the pan, you need to work slowly on adding the other ingredients
	This is the remaining bits to go
	Add in the mayonnaise stirring slowly the secret is not to add to much so it's like a cream, just add enough so the ingredients bind together
	add your salt and pepper to taste, your pot should look something like this, be careful not to add to much salt as this can ruin the dish, however plenty of pepper gives a nice bite to the salad
	You can serve this salad as a main course with bread or as a side salad with a white meat course, chicken or fish.
	This is how it should look, make sure you keep the salad refrigerated, it can last for up to a week and generally tastes better the next day. Enjoy.