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Recipe by John Torode

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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 5cm long. Mix into the dressing along with the parsley.
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.

23 kcalories, protein 1g, carbohydrate 0g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.23 g

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Ingredients

• 1 tbsp Dijon mustard
• 2 tsp white wine vinegar
• 1 tsp walnut or vegetable oil
• 100ml double cream
• ½ celeriac
• handful parsley , chopped
• 10 slices prosciutto or Bayonne ham

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Difficulty and servings

Makes 40

Preparation and cooking times

Prep 30 mins

Low-fat

Ingredients

• 1 tbsp Dijon mustard
• 2 tsp white wine vinegar
• 1 tsp walnut or vegetable oil
• 100ml double cream
• ½ celeriac
• handful parsley , chopped
• 10 slices prosciutto or Bayonne ham

23 kcalories, protein 1g, carbohydrate 0g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.23 g

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