For instructions on roasting celeriac, click here (but remember to cut your whole roast celeriac into wedges rather than steaks).

1. Combine all the ingredients for the pickled celeriac with 20g flaked salt in a large bowl and set aside for at least 2 hours, stirring now and then, while you prepare the rest of the dish. You can make this up to 3 days ahead and keep it refrigerated.

2. Heat the sunflower oil for the sweet chilli dressing in a small saucepan on a medium-high heat. Once very hot, add the garlic, chillies and star anise and fry for 2–2½ minutes, stirring to separate the garlic slices, until the garlic is crisp and pale golden (it will continue to colour after you take it out of the oil, so don’t take it too far). Strain through a sieve set on top of a small heatproof bowl to collect the oil. Set the fried chilli and garlic aside, to serve. Remove 80ml of the aromatic oil and reserve for another recipe. Combine the remaining 40ml of oil with all the remaining ingredients for the dressing.

3. Preheat the oven to 200°C fan.

4. Place the roasted celeriac wedges on a parchment-lined baking tray, cut side up. Make sure they’ve been brushed with their cooking oil and celeriac caramel by this point, and if not, brush with some olive oil and a little maple syrup or honey. Roast for 20 minutes, or until golden-brown.

5. Arrange the wedges on a large platter and sprinkle with a little flaked salt.

6. Add the fried chilli and garlic to the dressing and spoon over and around the celeriac. Top with 200g of the pickled celeriac mixture, avoiding the pickling liquid, garlic and lime skin. Garnish with the spring onions and Thai basil, and serve.