Tom Kerridge served up hot pastrami with pickle broth for a low carbohydrate dish on Sunday Brunch.

The ingredients are: 150g shelled walnuts, 75g butter, 2 onions, diced, 150g celeriac, 150g turnip, 150g kohlrabi, 2 chicken or vegetable stock cubes, 400g pastrami, diced, 150g dill pickles, drained and diced plus juice from the jar, 2 large, green pickled chillies, diced, 2 tbsp American style mustard, 1 tbsp cracked black pepper, 4 tbsp chopped dill and sea salt.