Instructions: Scrub the saisify and the artichokes. Peel cut into short lengths then put into a bowl of acidulated water (water with the juice of half a lemon) to prevent browning. I recommend dipping as you peel since it discolours very quickly.

Lay the mushrooms gill side up on a baking sheet douse with olive oil and rub all over. Season well.

Roast at 200C/40CF/Gas Mark 6 for about 10 minutes.

Boil the saisify and artichokes in salted water until tender this should take 8 to 1 0 minutes.

Leave in the cooking water to keep warrn.

Meanwhile whisk together the vinegar mustard smashed garlic 6 tbsp of the olive oil and a twist of salt and pepper.

After ft has stood for a while tow with the leaves.

Drain the roots slice the jerusalern artichokes more finely and mix with the leaves.

Pile into serving bowls and top with a roasted mushroom and a spoonful of goats curd or a few crumbles of goats cheese.

This is a true winter salad. Try to serve it while the cooked roots and mushrooms are still warm. If you cant get hold of salsify use a few extra Jerusalem artichokes or boiled celeriac (cut into batons) instead.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.