Salt dough

In a kitchen aid mixer with the hook attachment, mix together on low speed to form a dough.
Roll out the dough to 5mm thickness, lightly dusting with flour.

Salt baked celeriac

Wrap the celeriac in the dough.
Place on a baking tray lined with a silpat mat
Bake in an oven preheated to 180⁰c with a temperature probe inserted into the celeriac, cook to 85⁰c (about 2 hours)
When at 85⁰c, open the oven door and leave in for 1 hour.
If using straight away, crack open the dough, peel the celeriac and portion.
Otherwise, store in the salt crust in the fridge and reheat to 85⁰c when needed.

Roasted dried celeriac for dashi

Dice the celeriac, leaving the skin on
Coat with the oil and roast in a preheated oven at 200⁰c for 40 minutes
Alow to cool then transfer to a dehydrator, dry at 55⁰c for 24 hours.

Celeriac dashi

Add the kombu, dried shiitake and celeriac to a pan with the cold water.
Allow to soak for 3 hours.
Add the chopped celery and place pan onto a low heat. Bring up slowly to a simmer.
Just before it comes to a boil, remove the kombu to avoid bitterness.
Simmer gently for 20 minutes, remove from the heat and add soy sauce to season.
Strain through a fine chinois.

Pickled roscoff onions

Peel the onions and quarter.
Bring the pickle ingredients to a boil and pour over the onions. Allow to cool, store in a sterilised jar or sous vide bag.

Fermented celery

Blend the celery and salt.
Store in a sous vide bag or fermentation jar, allow to ferment for 2 weeks.
Pass through a fine chinois. Store in freezer if not using straight away

Fermented celery cream

In a pan, bring the celery juice, salt and crème fraiche to a simmer, remove from the heat and whisk in the diced butter and lemon juice.
Allow to cool slightly before adding the egg yolk, xanthan gum and cream, using a hand blender to combine.
Pass through a fine chinois then into an isi cream whipper, add 2 gas and shake well, keep at 60⁰c

Lovage oil

In a vitamix, blend for 5 minutes until it starts to steam.
Pass through a fine chinois lined with muslin cloth. Cool down over ice.

Service

Place a piece of the salt baked celeriac in a bowl, top with the pickled onions and some chopped lovage.
Pour the dashi broth into the bowl and add drops of lovage oil.
Finish with the celery cream.