Peel the tough outer layer of the celeriac, then chop it into 2cm chunks. Trim and peel the garlic, then add them to a medium saucepan with the mushroom stock and garlic cloves. Bring to a boil over medium-high heat and cook until soft, 8-10 mins.

Meanwhile, strip the rosemary off the stem and roughly chop. Lightly crush the walnuts and tip into a dry frying pan, place over a medium heat and toast for 3-4 mins, then add the breadcrumbs and rosemary with a drizzle of olive oil, stir and cook until golden and fragrant, transfer to a bowl. Zest the lemon and stir it through the breadcrumbs, season with salt and plenty of freshly cracked black pepper.

Once the celeriac and garlic cloves are soft, stir through the miso, then set the pan aside to cool down slightly. Once cooled, add to a blender and blend until completely smooth.

Rinse the saucepan then fill it with water. Season with plenty of salt and bring it to a boil. Once boiling, add the pasta in and cook 1 minute less than the packet instructions. Scoop out 200ml of pasta water. Drain the cooked pasta and add it back into the pan.

Pour the celeriac sauce over the pasta with 30ml of olive oil, place it on a medium heat and stir until piping hot. Add some pasta water and toss until you get a silky sauce that coats the pasta nicely. Season with salt, pepper and the juice of the zested lemon.

Top the pasta with the nutty and herby breadcrumbs.