Yotam Ottolenghi served up pickled celeriac with celery and a sweet chilli dressing on Saturday kitchen.

The ingredients are: 3 limes, 1 medium celeriac, trimmed, peeled and cut into thin 6cm long batons, 3 celery sticks, cut into thin 6cm long batons, 2 garlic cloves, skin on and crushed with the side of a knife, 150ml rice vinegar and 20g flaky sea salt.

For the sweet chilli dressing: 1½ tbsp white or black sesame seeds (or a mix of both), 120ml sunflower oil, 5 garlic cloves, thinly sliced, 3 red chillies, thinly sliced into rounds, 2 whole star anise, 2½ tbsp maple syrup, 1 tbsp rice vinegar, 4 tbsp soy sauce and 2 tbsp finely chopped chives.

See recipes by Yotam in his book titled: Ottolenghi FLAVOUR available from Amazon now.