Peel away the celeriac's thick skin using a sharp knife. Make sure you peel away enough to remove any brown circles made by its roots.

Rinse under a cold tap.

Coarsely grate the celeriac and put it into a fine sieve over a large bowl.

Skin the onion and finely grate it. Add it to the celeriac in the sieve.

Sprinkle the vegetables with a large pinch of salt and toss together with your hands.

Leave for 20-30 minutes: water will be released that would otherwise make the latkes too wet.

Meanwhile, make the Apple Relish.

Peel, core and chop the apples into small dice.

Place in a small saucepan with the vinegar, sugar and water.

Bring to a boil, then turn down the heat and simmer until the apples are tender but not falling apart and the liquid has evaporated.

Taste and season very lightly with salt and pepper, adding a little more sugar if liked.

Set aside to cool while you make the latkes.

Take handfuls of the celeriac/onion mixture and squeeze out as much liquid as you can.

Alternatively: put in a clean cloth and twist out the water.

When as dry as possible, put the vegetables into the rinsed and dried bowl.

Add the fennel seeds, beaten eggs and plain flour to the bowl.

Season with a little salt, lots of black pepper, then mix together well with a spoon.

Put a frying pan or griddle over medium heat. Add oil for shallow frying or lightly grease the griddle.

Take tablespoons of the mixture (heaped tablespoons for large latke) and put them in the hot oil. Flatten with a spatula to make round pancakes. Do this in batches if necessary, adding more oil or fat as needed.

Cook on both sides until golden brown (approx 3-5 minutes per side).

Serve the warm Celeriac Latkes with a dollop of yogurt, soured cream or creme fraiche and a teaspoon of Apple Relish.

Without the toppings the latkes with keep for 2-3 days and can be reheated in a pan, griddle or low oven.