Celeriac carbonara

Squeeze the lemon half in a large bowl of cold water. Cut the skin off the celeriac using a sharp knife and discard. Put the peeled celeriac through a spiraliser to make the ‘spaghetti’. If you don’t have a spiraliser, you can use a peeler to make ribbons instead. Put the celeriac into the lemon water as you cut it.

Scatter the pancetta into a cold frying pan and put it over a medium heat. Fry gently for 15 mins to allow all the fat to come out and then continue frying gently for 8-10 mins or until the pancetta turns light brown and crisp. Scoop the pancetta into a bowl, keeping the fat in the pan.

Gently fry the shallots in the fat over a low heat for 5-6 mins or until they are soft but not browned. When cooked, add the wine and simmer for 15 mins until evaporated. Return the pancetta back to the pan then add the cream. Bring to a simmer, then reduce over a very low heat for 25 mins, stirring occasionally, until the sauce thickens. Season.

Pour enough rapeseed oil into a pan to fill it to a depth of 3cm, heat it to 80C (use a thermometer) and carefully add the duck yolks. Leave the yolks in the oil at this temperature while you finish the dish.

Drain the celeriac and tip it into the pancetta cream and cook over a low heat, stirring and turning the celeriac until it wilts but still has some bite. Finish with some parsley and most of the parmesan.

Use tongs to twirl a mound of celeriac in the middle of each warmed bowl then spoon over the rest of the cream and pancetta from the pan. Shave over fresh truffle (if using), drizzle on truffle oil and finish with more parmesan and some toasted breadcrumbs. Carefully add a confited yolk to the top of each carbonara.