Put the butter and pancetta into a pot. Cook slowly until translucent.

Add celeriac and celery, and sweat 2 minutes. Add garlic and whole chestnuts.

Add juniper, bay leaves and hot chicken stock just to cover vegetables. Bring to a boil and simmer for 15-20 minutes (until celeriac is soft). With a whisk, mash half the soup.

To serve, heat a-la-minute and season. Drizzle with olive oil and sprinkle with parmesan. Drop a few dollops onto the soup before serving.

Put the butter and pancetta into a pot. Cook slowly until translucent.

Add celeriac and celery, and sweat 2 minutes. Add garlic and whole chestnuts.

Add juniper, bay leaves and hot chicken stock just to cover vegetables. Bring to a boil and simmer for 15-20 minutes (until celeriac is soft). With a whisk, mash half the soup.

To serve, heat a-la-minute and season. Drizzle with olive oil and sprinkle with parmesan. Drop a few dollops onto the soup before serving.