A great side dish to serve with the pork belly, fennel and chorizo brochettes.

500g of celeriac peeled
2 large gherkins
Tbsp of capers

Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together in a large bowl. Finally mix in 125g of good quality mayonnaise. Make your own if you prefer but don’t leave it out in a warm room or in the sunshine.