Vegan Celeriac Rémoulade

Place the raw cashews in a bowl, cover generously with cold water and leave to soak for at least 4 hours, or ideally overnight. Drain and rinse thoroughly before using.

Peel and coarsely grate the celeriac using a box grater or the coarse disc of a food processor. Tip into a large bowl, toss with 1 teaspoon of fine sea salt, and leave to stand for 15 minutes — the salt will draw out a surprising amount of liquid.

While the celeriac stands, make the rémoulade base: tip the drained cashews into a high-speed blender with the lemon juice, cider vinegar, Dijon mustard, garlic and caper brine. Blend on high for 2 minutes, scraping down the sides as needed, until completely smooth — the sauce should be roughly the thickness of mayonnaise. Add extra cold water a tablespoon at a time if it needs loosening.

Working in small handfuls, squeeze the salted celeriac firmly over the sink to expel as much liquid as possible. Rinse briefly under cold running water, then spread over a clean tea towel and pat completely dry.

Tip the dried celeriac into a large mixing bowl. Add the cashew rémoulade, wholegrain mustard, capers, parsley, sugar and white pepper, then fold everything together until every strand is coated.

Taste and adjust with extra fine sea salt and a squeeze of lemon juice if needed. Cover and refrigerate for at least 30 minutes so the flavours meld.

Serve chilled, scattered with a few extra capers and a pinch of chopped parsley.