1. Peel the celeriac and coarsely grate it or cut it into thin matchsticks; drizzle with half the lemon juice at once so it doesn't brown.
2. Wash and core the apples, cut them into matchsticks with the skin on and toss with the remaining lemon juice.
3. Toast the walnuts in a dry pan for 2-3 minutes, then roughly chop them.
4. Stir the mayonnaise with the yoghurt, honey, salt and white pepper until smooth.
5. Toss the celeriac, apple, raisins and most of the walnuts with the dressing and chill for 20 minutes.
6. Sprinkle with the remaining walnuts and chives and serve - great with roasts or a cold supper.
Tip: If raw celeriac is too firm for you, blanch it for 1 minute and cool it in cold water.
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