Peel the celeriac and chop it into cubes. Heat the olive oil in a large saucepan, add the celeriac, and continue to cook until the celeriac has started to soften.

Add the cooked bacon and garlic paste.

Next, add the baby spinach in batches - letting each batch wilt down before adding more. Covering the saucepan with a lid will speed up the wilting process. Stir occasionally while the spinach cooks.

When all the spinach is in the pan, add some heavy cream and warm through. Taste for seasoning and add a generous amount of salt and pepper (although depending on the bacon, you might not need too much salt).

Serve warm.