Jambon de Bayonne

Ingredients:

• 1 ball of celeriac

• 500ml/1lb 2oz mayonnaise

• 2 tbsp strong Dijon mustard

• 4 anchovy fillets

• Tabasco sauce

• 16 slices jambon de Bayonne

Peel the celeriac and cut it into the thinnest of slices. Take these slices and cut into the thinnest of strips and transfer to a bowl.
Place the mayonnaise in a separate bowl and add the mustard. Chop the anchovies to a pulp on a board and add them to the mayonnaise.
Season with a dash of Tabasco and add some more mustard if you want it to be a little more spiky. Mix the mayonnaise into the celeriac and season again if required.
Cover and put it in the fridge for two hours. To serve put a pile of the celeriac in the middle of each plate and garnish with two slices of jambon.

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