Instructions: Beat the egg well and pour into a shallow dish. Mix together the almonds, grated Parmesan and parsley in a separate dish. Season with salt and plenty of pepper. Set aside.

Peel and cut the celeriac into strips about 1/2-in. wide and 2-in. long. Drop them immediately into a bowl of water with a little lemon juice added to prevent discoloration.

Heat the oil to 350F. Drain and then pat dry half the celeriac chips. Dip them into the beaten egg, then into the ground almond mixture, making sure that the pieces are coated completely and evenly.

Deep-fry the celeriac fritters, a few at a time, for 2-3 minutes until golden. Drain on kitchen paper and keep warm while you cook the remainder.

Meanwhile, to make the mustard dip, mix together the soured cream, mustard and salt to taste. Spoon into a small serving bowl.

Heap the celeriac fritters on to warmed serving plates. Sprinkle with sea salt flakes and serve at once with the mustard dip.

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