Salad of autumn vegetables with goat's curd and cobnuts

The day before you plan to serve this dish, season the goat’s curd with salt, then place in a muslin cloth set over a bowl and leave to hang overnight. This will firm up the curd

Preheat an oven to 180°C/gas mark 4. Wash the carrots, beetroots and turnips. Wrap each lot of vegetables in separate foil parcels, then drizzle with oil and season with salt

Transfer the three foil parcels into the oven and cook until soft. After 20 minutes, check the vegetables periodically, as they will finish cooking at different times. Once cooked, set aside to cool and trim or neaten as needed (cut 1 of the beetroot into thin circles, and cut the carrots to roughly the same height as the endive). Turn the oven down to 170°C

Peel the celeriac and slice into circles 3mm thick. Using a 10cm ring cutter, cut out 4 neat circles, then use a 9cm ring cutter on each slice to create 4 neat rings of celeriac

Use a 3cm ring cutter to cut out discs from the slices of focaccia. Place on a tray lined with baking paper, then place another sheet on top. Cook in the oven for 7 minutes, or until golden and crispy. Remove and set aside to cool

To serve, place a ring of celeriac on the base of each plate. Carefully fill with the hung goat’s curd, spreading it flat. Scatter over the black olives and chives, then toss the vegetables and endive leaves in olive oil and salt. Arrange neatly in the goat’s curd so each vegetable is standing upright. Finish with a grating of cobnut (or hazelnut) and serve