Celery root rolls, cream cheese and Cebo de Campo Ham

Cut 5 thin slices of celeriac.

Cook briefly in a mixture of equal parts cream, milk and water.

Drain the slices, but reserve the cooking juices.

Cook the rest of the celeriac in the juice and chop it into a smooth cream in a blender.

Melt the cheese in the blender and season with pepper, salt and nutmeg. Finally put the mixture into a piping bag.

Put the chives in a blender. Add the sunflower oil. Puree the oil until it is a nice, even green colour, this takes about 5 minutes.

Put some paper towels in a colander and pour the oil. Let it drain quietly. Finally, put the oil in a spray bottle.

Place 2 sheets of paper towels on a plate. Spread 2 to 3 slices of ham on the plate and put the plate in the microwave for 1 to 1 1/2 minutes at 950W. You will hear the ham start to crackle a little, but this is normal.

Remove the plate from the microwave and allow it to cool, then cut the dried Cebo Campo ham into small pieces.

Cut the slice of sourdough bread into equal-sized cubes.

Heat a little olive oil and a knob of butter in a non-stick pan.

Add the bread cubes and fry them on all sides until golden brown.

Allow the croutons to drain and cool on a paper towel lined plate.

Roll 5 slices of celeriac into a roll and place directly on a plate.

Dip the cream cheese into the roll.

Drizzle the chive oil around it.

Finish with the slices of dried Cebo Campo ham and the sourdough croutons.