Ingredients

• 1 small celeriac
• peeled then cut into ribbons using a vegetable peeler
• 1 lemon
• juice only
• 40g/1½oz pumpkin seeds
• 2 tbsp extra virgin olive oil
• 15g/½oz butter
• 4 thyme sprigs
• leaves removed
• 2 garlic cloves
• finely chopped
• ½ tsp dried chilli flakes
• 1 bunch chard
• stalks sliced and leaves shredded
• 20g/¾oz pecorino or hard vegetarian cheese
• salt and freshly ground black pepper

Directions

• Squeeze most of the lemon juice into a large bowl of cold water and add the celeriac ribbons.
• Dry-fry the pumpkin seeds in a frying pan over a medium heat until they’ve puffed up and popped. Set aside.
• Bring a large saucepan of salted water to the boil
• add the celeriac and cook for 1 minute. Drain and reserve the water.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. When the butter has melted add the thyme
• garlic and chilli flakes and cook for 5 minutes until fragrant and almost golden.
• Add the chard to the pan and cook for a couple of minutes
• season with salt and pepper and a squeeze of lemon juice. Turn up the heat and stir in half the cheese. Add the celeriac and a slosh of the cooking water and toss
• shaking the pan until the sauce looks glossy.
• Divide between plates
• top with more cheese and serve.