Peel the ginger. Finely grate it into a bowl. Zest and juice the lime into the bowl. Halve and deseed the chilli. Finely chop and add to the bowl. Swirl in 1 tbsp honey. Set the dressing aside for later.

Halve the pomegranate. Hold one half cut-side down in the palm of your hand over a bowl. Whack the pomegranate with a wooden spoon and the seeds should fall through your fingers. Repeat with the other half.

Finely chop the mint leaves and set aside for later.

Slice the knobbly bits from the celeriac and peel off the skin. Use a spiraliser if you have one to create spaghetti strands. Alternatively, cut the peeled celeriac into a few slices about 1-2 cm thick, then use a veg peeler to create ribbons from the slices. They should be about 8-10cm long from the top of the longest edge of the slice.

Heat a frying pan over a medium heat. Tip in the cashews and toast for 2 mins. Sprinkle in a pinch of cinnamon and 1 tsp cumin. Toast for another 1 min. Scrape the nuts and spices out of the pan into a bowl.

Drizzle ½ tbsp oil into the frying pan. Chuck the celeriac spaghetti or ribbons into the pan. Season. Cook for 3-5 mins, stirring till some of the edges are caramelised. Pour in the honey, ginger and lime dressing and cook for 1 min. Take the pan off the heat.

Cut the apples and slice out the core. Cut the apple into fine slices.

Add the pomegranate seeds, mint and apple slices to the pan. Tumble together. Divide between two plates and scatter the toasted spiced cashews on top.