Salt-baked celeriac wedges with seaweed and crispy capers

Method

1. Heat the oven to 180ºC/160ºC fan/gas 4. Put the celeriac in a small baking dish and wrap 2 of the nori sheets around it, sprinkling them with water to help them cling to the surface. Ideally you want the celeriac to be completely covered by the nori.
2. To make the salt dough, put the salt, flour and chopped rosemary in a bowl. Mix, then pour in the warm water while stirring to create a dough. Roll out on a floured surface into a large circle, about 1cm thick.
3. Carefully wrap the dough around the celeriac. If it rips a little, you can tear bits of the dough off and plug the holes. Put the wrapped celeriac back in the baking dish, seam-side down, then bake in the oven for 1 hour. You can check if it’s done by pushing in a skewer; once it’s passed through the salt crust there should be no resistance as it goes into the celeriac.
4. Leave to cool slightly (although you want it to be warm), then use a serrated knife to break open and remove the salt dough. Scrape off the nori and the celeriac skin – it should peel away easily. Slice the celeriac into wedges.
5. Add the butter to a large frying pan over a medium heat. Once foaming, add the celeriac wedges and capers and cook, turning the wedges occasionally  and basting them until golden. Finish with a squeeze of lemon.
6. Toast the remaining ¼ sheet nori in a hot, dry pan until crisp, then break it up into little pieces (or whizz in a small blender). Arrange the wedges on a serving platter and spoon over the crispy capers. Drizzle over any butter left in the pan, then sprinkle with the seaweed pieces.