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Cooked and mixed with mayonnaise, salsify makes a lovely dish that I think of as the vegetarian equivalent to a light fish dish, though I can’t swear to this as I haven’t eaten fish since I was three years old!

SERVES 4

1kg (2 lb) salsify or scorzonera

2 tbsp lemon juice

3 tbsp mayonnaise

3 tbsp natural yoghurt

TO GARNISH

1 tbsp chopped fresh flat-leaf parsley

lemon slices

Peel and cook the salsify until tender. While still hot, add the lemon juice, mayonnaise and yoghurt. Leave to cool.

Serve on individual plates, garnished with the parsley and lemon slices.