1 beetroot, peeled
2 large carrots, peeled
ΒΌ small celeriac, peeled
1 tbsp chopped chervil
1 tsp chopped fresh dill
1 bulb fennel
5 garlic cloves, grated
1 lemon, zest only
1 lemon, juice only
1 Spanish onion
1 tbsp chopped fresh flatleaf parsley
ΒΌ small red cabbage
ΒΌ small white cabbage
35²µ/1ΒΌ΄Η³ϊ English mustard
1 tbsp salted anchovies
2 tsp caster sugar
cayenne pepper, to taste
1 tbsp fennel seeds, toasted
salt
2 tbsp flaky sea salt
350ml/12fl oz vegetable oil
4 tsp white wine vinegar
2 free-range egg yolks