Bresaola with Celeriac and Pear Remoulade

An update on a classic remoulade.

Hands-on time 15min, plus pickling. Serves 8

◆ 2tbsp caster sugar

◆ 2tbsp red wine vinegar

◆ 150g (5oz) radishes, thinly sliced

◆ 1 celeriac (about 500g/1lb 2oz)

◆ 2 pears

◆ Juice 1 lemon

◆ 100ml (3½fl oz) mayonnaise

◆ 200ml (⅓ pint) crème fraîche

◆ 1tbsp wholegrain mustard

◆ Small handful fresh tarragon, chopped

◆ 24 slices bresaola

◆ Rocket, to serve

1 In a small bowl, mix the sugar, vinegar and ½tsp sea salt; add radishes and leave to pickle for 20min. 2 Peel the celeriac, then slice into thin matchsticks – use a mandolin or julienne peeler if you have one. Slice the pears into thin matchsticks, and put both into a large bowl with the lemon juice; toss to coat. Mix the mayonnaise, crème fraîche, mustard and tarragon together before combining with the celeriac mixture; season to taste. 3 Serve a spoonful with 3 slices of bresaola per person, a few radishes, a sprinkle of black pepper and rocket, if you like. PER SERVING 262cals, 9g protein, 20g fat (8g saturates), 9g carbs (9g total sugars), 4g fibre GET AHEAD Make remoulade up to 3hr ahead, cover and chill.