Lemon pepper tofu, celeriac remoulade, almond and green beans

Remove a little from the top and bottom of the celeriac. Using a knife, peel the skin with it sitting on a chopping board.

Once peeled, grate the celeriac. Remove the parsley leaves from the stalk and finely chop.

Combine the celeriac, parsley and remoulade in a bowl. Taste and add salt, as needed.

Trim the tops off the green beans. Tip the almonds on the chopping board and roughly chop in to small pieces.

Finely chop the garlic.

Remove the tofu from the pack, pat dry and cut each block lengthwise into five. Sprinkle both sides with lemon pepper.

Get a large fry pan very hot and cook the green beans in a good splash of oil for 20 seconds. Add the garlic, and stir fry for another 20 seconds. Add half the lemon juice, add a good pinch of salt. Remove from the heat and toss in the almonds. Taste and add more salt as needed.

Clean out the fry pan and return to the heat. Get it really hot. Add a splash of oil. Cook the tofu for about a minute on each side until golden.

Cut the remaining lemon into wedges. Serve everything with lemon wedges on the side.