Salt baked celeriac

1. Preheat the oven to 170c
2. Mix the flour, salt, water and thyme into a dough, then roll out on a lightly floured surface to 5 mm thick in the shape of a round circle.
3. Place the celeriac in the centre, cover in the other pastry layer and seal. Then, place onto a baking tray and bake for 1 hour.
4. Cut away the crust carefully, cut away the skin and cut into slices.
5. Whisk together the oil and vanilla, then  season.
6. To serve, add a slice and pop on a plate. Drizzle in olive oil mix.

Celeriac soup

1. Put the celeriac, curry, cream and milk into a pan and bring to the boil. Then simmer for 5 minutes, season, then blitz in a food processor until smooth. Pop back in the pan and keep warm.
2. To serve, spoon the soup into warm bowls, then drizzle over oil and cream. Top with celeriac crisps and micro coriander.

Celeriac Crisps

1. Heat the vegetable oil to 160c.
2. When hot, insert the cut up celeriac in the oil
3. Cook  until crisp – this will take 2 to 3 minutes. Drain and season.

Remoulade

Mix all of the ingredients together and serve.