Prosciutto & celeriac twists

• Dijon mustard↗1 tbsp tbsp
• white wine vinegar↗2 tsp tsp
• walnut or vegetable oil↗1 tsp tsp
• double cream↗100ml ml
• celeriac
• handful parsley↗

  chopped

• slices prosciutto↗10

  or Bayonne ham

Step-by-step instructions

1. 1

   Whisk together the mustard, vinegar and oil in a small bowl until well combined. Stir in the double cream. Peel the celeriac and cut into really fine strips using a mandolin or very sharp knife. Then cut into matchsticks about 5 cm long. Mix into the dressing along with the parsley.

2. 2

   Cut each prosciutto slice in half down the middle, then cut each piece lengthways so that you have 4 small strips. Place 1 tsp of the celeriac mixture onto each strip, then roll them up tightly. Secure each strip with a toothpick, place on a plate and leave in the fridge for at least 20 mins to firm up. Can be made a few hours ahead and kept in the fridge until ready to serve.