Scrub the potatoes and cut them into bite-sized pieces. Slide them into a pan and cover with cold water. Add a good pinch of salt. Bring to the boil, then reduce to a simmer for 12-15 mins, till tender.

Meanwhile, slice the skin off the celeriac. Rinse and coarsely grate the celeriac into a large bowl. Grate in the apple. Crumble in half the pack of stilton. Peel and thinly slice the red onions. Set 1 sliced onion aside, and add the other to the bowl. Pick the thyme leaves and add them too.

Tip the flour into the bowl with the celeriac. Crack in the eggs and season with salt and pepper. Stir to mix everything together. This is your fritter mixture. Set it to one side.

Trim the ends off the flat beans and slice the beans into bite-sized pieces. Slice the kale leaves off their cores and roughly chop the leaves. Set the beans and kale aside.

Peel and grate the garlic into a small bowl. Add 1 tsp mustard. Juice in the lemon. Stir in 1 tbsp olive oil and a little salt and pepper.

When the potatoes are almost cooked, add the beans and kale to the pan. Simmer for a further 2-3 mins, till tender. Drain and allow to steam dry for 1-2 mins. Tip the veg into a bowl and add the remaining sliced onion. Pour in the lemon and mustard dressing and toss to coat. Set the potato salad to one side while you fry the fritters.

Pour ½ tbsp oil into a frying pan and warm to a high heat. Add 4 serving spoon-sized dollops of the celeriac mixture and flatten slightly with a spatula. Fry for 3-4 mins, till golden, then turn and fry for another 3-4 mins. Transfer the fritters to a plate lined with kitchen paper, add another ½ tsp oil to the pan and repeat with the rest of the batter. You should have 8 fritters in total. Keep them warm by covering loosely with foil, or popping them in the oven, set to its lowest temperature.

Divide the potatoes and veg between a couple of plates. Add the hot fritters and serve.