Celeriac ribbons with chard and pumpkin seeds recipe
 This hearty vegetable gets a delicate makeover. Delicious on its own or as a side. 1 small celeriac, peeled then cut into ribbons using a vegetable peeler1 lemon, juice only40g/1½oz pumpkin seeds2 tbsp extra virgin olive oil15g/½oz butter4 thyme sprigs, leaves removed2 garlic cloves, finely chopped½ tsp dried chilli flakes1 bunch chard, stalks sliced and leaves shredded20g/¾oz pecorino or hard vegetarian cheesesalt and freshly ground black pepper 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 Method 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. Squeeze most of the lemon juice into a large bowl of cold water and add the celeriac ribbons. 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. 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. 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. 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. 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. Divide between plates, top with more cheese and serve.