Method

Start by soaking 100g of the almonds for the aioli in 125ml of cold water. Preheat the oven to 220 degrees.

Thickly peel the celeriac with a knife, then cut it into irregular medium pieces about the size of a 50p coin.

Meanwhile, make the aioli. Put the remaining 50g of almonds onto a baking tray and toast in the oven for 8 minutes. You want them to be deeply toasted and dark golden but in a matter of minutes, they can go from well toasted to burned, so keep an eye on them. Once toasted, tip into a bowl and leave to cool.

Drain the soaked almonds and put them into a high-speed blender with 125ml of fresh cold water, the juice of half the lemon, the oil, and mustard. Blitz at a high speed until you have a very smooth mayonnaise-like paste. Add the garlic and toasted nuts and blitz in the blender until smooth again. Season with salt and pepper and taste, adding a little more lemon, oil, or salt if needed.

Heat a large frying pan on a medium heat and add a good knob of butter and the celeriac. Season well and cook until browned all over, then scoop the celeriac onto a baking tray and put the pan back on the heat.

Add the fennel wedges and cook in the same manner until well browned. - you may need to add some more butter as you go if anything looks like it's sticking - then add the clementines, cut-side down, and cook for 5 minutes until charred. transfer the clementines and the fennel to the tray, and spring with the dried chill and lemon zest. Roast in the oven for 10 minutes until cooked through and charring at the edges.

Once the veg is cooked, carefully peel the clementines from their peel, scatter over the tray, then serve the lot with generous spoonfuls of the aioli.