• ½ small celeriac (celery root), about 150g (5½oz), peeled
• 3–4 thyme sprigs, leaves picked
• 1 head of radicchio
• 6–8 Medjool dates, halved and stoned
• sea salt and freshly ground black pepper

For the dressing

• 2 tablespoons wholegrain mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon runny honey
• 3 tablespoons extra-virgin olive oil
• 1 small rosemary sprig, leaves picked and finely chopped

Combine all the ingredients for the dressing, with salt and pepper to taste, in a bowl or jar and mix or shake thoroughly. Set aside.

Slice the celeriac (celery root) into really fine matchsticks. You can do this using a mandolin or with a sharp knife. Either way, it’s important the pieces aren’t too thick, so take your time. Pour half the dressing over the prepared celeriac, add half the thyme leaves and some salt and pepper and tumble it all together.

Separate the radicchio into individual leaves. Give them a rinse and a quick dry. Arrange them ‘cup-side up’ if you like, on a big open platter. Load each leaf with as much of the dressed celeriac as seems practical. You should be able to use it all up without too much trouble.

Split the date halves in half again. Scatter the pieces over the celeriac and spoon over the remaining dressing. Scatter over the last of the thyme leaves and season everything lightly with salt and pepper. Serve.