Ottolenghi Roasted & Pickled Celeriac | Saturday Kitchen BBC1

Ingredients

• 1 whole roasted celeriac, cut into 8 wedges
• 2 spring onions, finely sliced at an angle, to serve
• 5g picked Thai basil leaves, to serve flaked sea salt
• 1 medium celeriac, trimmed, peeled and cut into thin, 6cm-long batons (500g)
• 3 celery sticks, cut into thin 6cm-long batons (120g)
• 2 garlic cloves, skin on and crushed with the side of a knife
• 3 limes: finely shave the skin to get 6 strips, then juice to get 60ml
• 150ml rice vinegar
• 120ml sunflower oil
• 5 garlic cloves, very finely sliced
• 3 red chillies, finely sliced into rounds (30g)
• 2 whole star anise
• 1½ tbsp white or black sesame seeds, or a mixture of both, well toasted
• 2½ tbsp maple syrup
• 1 tbsp rice vinegar
• 60ml soy sauce
• 2 tbsp chives, finely chopped