Celeriac remoulade with goat's cheese

Method

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1. For the remoulade: bring a saucepan of water to the boil, drop in the celeriac to blanch for 1 minute, then drain immediately and refresh in cold water to stop it cooking. Drain again and pat dry with a tea towel.

2. Combine the celeriac, apple, pear, mayonnaise and mustard in a bowl.

3. For the goat's cheese: cut the slice of bread in half horizontally so that the slice becomes half as thin.

4. Put the goat's cheese on the bread, sandwich it with the second piece of bread and cut away any excess bread not covered by the cheese.

5. Heat a little olive oil in a frying pan and fry the 'sandwich' over medium heat, turning it when the first side is golden and toasted. When both sides are toasted, remove the sandwich from the pan.

6. Fry the quail egg in the same pan until the white is cooked and the yolk still runny.

7. To serve, put the goat's cheese sandwich on a plate and top with the fried egg. Arrange the remoulade next to the sandwich and top it with the serrano ham.

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Ingredients

For the remoulade

1/4 medium Celeriac, peeled and cut into matchsticks
1/2 apple, cut into matchsticks
1/2 pear, cut into matchsticks
2 tbsp mayonnaise
1 tsp grain Mustard

For the goat's cheese

1 slice white bread, crusts removed
round Goats cheese, with a rind, such as chevre
Olive oil, for frying
1 quails' egg
1 slice Serrano ham, to serve

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