Instructions: Peel the celeriac and cut into small dice

Melt the butter in a pan add the celeriac and seasoning

Sweat the vegetables for a moment then add the wine Bring to the boil and simmer over a low flame for 12 to 15 minutes The celeriac should still have a little bite to it and will have absorbed the wine.

When cool mix in the feta ricotta and onions.

In a soup plate mix the shoyu sauce and 2 tbs water Lay each nori sheet in it until it becomes moist and pliable about half a minute Lay each sheet into a heart shaped ramekin leaving plenty overlapping the sides Fill with about 1 1/2 heaped tablespoons of the mixture

Fold the nori sheet over so that it covers the mixture and press down gently so that the mixture fills the shape Refrigerate for a day then unmould on to individual plates Garnish with a few discreet chives or the sage flowers.

Serve with reblochon cheese and radicchio mixed leaf salad (qv).

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