Place celeriac and shallots on a baking tray with a generous drizzle of oil and seasoning, roast for 20 minutes then place three bay leaves on each celeriac steak and roast for another 20 minutes or until golden.
Roast the Jerusalem artichokes for around 25-30 minutes then blitz with cream until you have a smooth, creamy puree.
For the stuffing cook the onions over a medium heat until soft and sticky then allow to cool. Combine all remaining ingredients, add in the onions and roughly mix then bake for 15-20 minutes in a baking dish until golden on the top and ready to serve alongside the celeriac steaks.
Combine the cranberry sauce ingredients and allow to cook for around 15-20 minutes then allow to cool and thicken up.
Prepare the fresh figs and serve alongside the celeriac steaks.
Serve the celeriac steak with a generous spoonful of artichoke puree, a fresh fig and a slice of cashew crumble stuffing plus a helping of cranberry sauce.