¼ celeriac peeled and cut into thin matchsticks, 100g
2 smallish dessert apples, quartered, cored and cut into thin wedges
100 ripe red grapes
50g hazelnuts
75g goats or sheeps cheese, crumbly
Juice of 1 lemon
2 tbsp olive oil
2 sprigs of thyme
2 tsp runny honey
Salt + freshly ground black pepper
If the hazelnuts have their skins on, remove them by roasting the nuts in a dry pan on a high heat for a few minutes. Then gather them in a tea towel and rub with your hands – the skins flake away very easily whilst the nuts are hot. Toss the celeriac, apple, 1tbsp of the olive oil, juice of half the lemon, salt and pepper together. This dresses the components, but also prevents the apple and celeriac from browning. Choose a large serving platter, or four individual starter plates, scatter the apple and celeriac over the base of the plate, followed by the grapes, crumbled goats cheese and lightly broken, toasted hazelnuts. Strip the leaves from the thyme, and sprinkle these over as well. Finish the salad by trickling over the runny honey, a good spritz of lemon and the remaining olive oil.