Preheat oven to 180°C (fan) and line a baking tray with baking paper. Arrange celeriac slices in a single layer and brush with olive oil. Season with salt and black pepper, then roast for 20-25 minutes until tender. Set aside to cool.

Mix buttermilk with crushed garlic and a pinch of salt and pepper. Place flour in a shallow bowl, beat eggs in another bowl, and place breadcrumbs in a third.

Once cooled, dip celeriac slices in garlicky buttermilk, then flour, eggs, and finally breadcrumbs, pressing lightly to adhere.

Heat vegetable oil in a large frying pan over medium heat. Fry breaded celeriac slices in batches for 2-3 minutes per side until golden brown. Transfer to paper-lined baking sheet to absorb excess oil.

For the sauce, melt butter in a small saucepan over medium heat. Add capers and cherry tomatoes, cooking for 1-2 minutes until tomatoes soften. Stir in juice from half a lemon and half the chopped parsley.

Serve celeriac topped with butter sauce and remaining parsley. Add lemon wedges and watercress or rocket. Optionally enjoy with steamed, buttered new potatoes.