Vegan Salt-Crusted Celeriac with Nam Jim

Preheat the oven to 200°C. Line a baking tray with foil.

Tuck the bruised lemongrass and half the makrut lime leaves around the base of the celeriac.

In a mixing bowl, whisk the chickpea flour with 100ml of water into a thick paste, then work in the coarse sea salt and remaining makrut lime leaves, torn, until the salt is damp and holds together like wet sand.

Pack a layer of the salt mixture onto the tray, sit the celeriac on top, then pack the remaining salt mixture over it to fully encase it.

Bake for 75 minutes until the salt crust is hard and a skewer slides easily into the centre.

Meanwhile, stir the lime juice, light soy sauce, palm sugar, garlic and chillies together in a small bowl to make the nam jim dipping sauce.

Crack open the salt crust with the back of a spoon and brush away the loose salt.

Lift the celeriac onto a serving plate, cut into wedges, and serve with the nam jim.