1 Celeriac, peeled
1 lemon, juiced
1/4 cup pumpkin seeds
2 Tbs. olive oil
2 Tbs. butter
1 tsp. thyme
2 cloves garlic
½ tsp. dried chili flakes
1 bunch Red Dog Kale
¼ cup Parmesan cheese

Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons.

Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside.

Bring a large pan of salted water to the boil. Add the celeriac for 1 minute, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chili.

Cook the garlic mixture for 5 minutes until fragrant and almost golden, add the kale and stir, cooking for a couple more minutes. Add the pumpkin seeds, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.