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
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
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.