Nothing more unsettling than pork that's been through a blender

There's a definite autumnal feel in the air this evening. So that naturally means roasted root vegetables. I got a lovely bone-in halibut steak from the fishmonger this morning so, I give you, halibut with chorizo & roasted roots. (This barely qualifies as a recipe, it really is "cut stuff up, cook it, eat it")

For two hungry people (and some leftovers) you will need:
About 400g each of celeriac, beetroot and small waxy potatoes (Charlotte do nicely).
150-200g of spicy cooking chorizo
Decent tasting olive oil (the flavour's a feature in this dish)
A bunch of sage
A couple of halibut steaks (any other firm white fish will work too - hake, cod if you must)

Peel the celeriac & beetroot and cut into 3cm pieces
Spend about 20 minutes doing a Lady Macbeth impression to get the beetroot stains out of your hands (they will come out - just be patient).
Freak out that you've probably just stained most of your kitchen pink. Then wipe down and relax. Mix yourself a therapeutic Martini.
If necessary, cut the potatoes to be the same size as the other roots.
Put the celeriac, beetroot and potatoes into a roasting dish large enough for them to lay in a single layer.
Tear the sage leaves into large pieces and scatter over the veg.
Season with a very generous quantity of salt & pepper and then drizzle the oil over. Don't be stingy, the celeriac will suck it up and if you paid attention to the ingredients and got oil that tastes great it's an important part of the dish.
Mix it all through in the roasting dish and put in a hot oven (180 degrees fan).
If you used your hands to mix it up do the Lady Macbeth thing again.
Test the veg after about 20 minutes. It should be starting to colour and just getting to the chewy stage. If not, give it another five minutes and test again.
Peel the chorizo and chop into 2cm chunks.
When the roots are just going from "crunch" to "chew" scatter over the chorizo and return to the oven for another 5 minutes.
Season the halibut steaks, place on top of the roots and roast for 5 minutes on each side in the oven.

Serve on a plate.

If you have any leftover root veg & chorizo this makes a great soup: Pick the chorizo out. Simmer the veg in a decent stock for 20 mins and then either mash with a potato masher or put through a blender (I prefer the texture of mashed - blended reminds me of baby food). Either eat the chorizo while you're waiting for the soup to cook or float a couple of pieces in a bowl when you serve it.

Don't be tempted to leave the chorizo in and then put the whole lot through a blender. There is nothing more unsettling than pork that's been through a blender.