Seasonal calendar FebruaryThe first awakening

Preheat the oven to 200 °C. Rinse the chickpeas in a sieve and pat them dry with kitchen paper – that is what makes them crisp.

Toss the chickpeas with 1 tbsp oil, paprika and salt and roast on a tray for 15–20 minutes until they crunch slightly.

For the dressing, shake the walnut oil, cider vinegar, mustard, a pinch of salt and 1 tbsp water vigorously in a jar.

Wash the lamb's lettuce in cold water, pinch off the root ends and spin dry. Quarter and core the apple and slice it thinly.

Arrange the lettuce and apple on plates, drizzle with the dressing and top with the warm chickpeas.

Remove the outer leaves of the cabbage, cut out the core and slice the leaves into thin strips.

Halve the leek lengthways, rinse under running water and cut into strips. Finely chop the garlic.

Heat 2 tbsp oil in a large pan. Toast the caraway briefly, then add the cabbage, leek and garlic and fry over a medium heat for 8 minutes until soft but still with a little bite.

Add the cooked lentils and soy sauce, toss well and heat through for 2 minutes. Season with pepper.

Dice the onion. Peel the celeriac and potatoes and cut into pieces of about 2 cm – evenly sized pieces cook evenly.

Heat 2 tbsp oil in a large pot and sweat the onion, celeriac and potatoes for 5 minutes without letting them brown.

Pour in the stock, bring to the boil and simmer with the lid on for 20 minutes until the vegetables crush easily.

Add the oat cream and blend everything until very smooth with a stick blender.

Season with salt and freshly grated nutmeg. If the soup is too thick, add a little water.