DIRECTIONS:

1. Fill a bowl with water and add a good squeeze of lemon juice. Peel the salsify, there is no need to wash or scrub first as any dirt comes off along with the peel. Trim them into pencil-thick 5cm batons and pop them straight into the water, the acid in the water stops them from browning while you prep.

2. Transfer to a pan of salted water and bring it up to a gentle simmer. Cook for 10 -15 mins until soft and tender to a knife tip.

3. Drain well and heat a generous glug of oil or knob of butter in a large frying pan. Cook over a medium heat for 5 mins or so, until golden brown on all sides. Finish with plenty of salt and pepper and a small squeeze of lemon juice.

4. While the salsify is cooking, bring a pan of water to the boil and drop in a couple of eggs. Let them poach for 2-3mins or until they turn white.

5. Serve the salsify tossed with some freshly chopped herbs and a wedge of lemon and the eggs on top. Plonk your salad leaves in a bowl or on the side and you’re good to go.