Grilled celeriac skewers with golden syrup glaze

Peel and clean the celeriac. Using a Chiba slicer or a mandolin, thinly slice the celeriac

In a small bowl, combine the chilli flakes, olive oil, golden syrup, sea salt, and lime zest to create a glaze

Marinate the sliced celeriac in the prepared glaze and let it sit for about 15 minutes until it becomes slightly soft

Heat up a plancha or grill for cooking the celeriac skewers

Skewer the marinated celeriac slices and place them under the preheated grill or on the plancha

Press the skewers gently with a chef’s press and cook them on each side for about 3 minutes until they are tender and caramelised

Meanwhile, grill the sourdough until lightly toasted

Drizzle the toasted sourdough with olive oil and brush it with the remaining glaze to make it nice and smoky and sticky

To assemble, place the grilled celeriac skewers on top of the grilled sourdough

Scatter the chopped kimchi and fresh herbs over the top, and drizzle with more olive oil to finish