Crispy pancetta, creamy salsify and zesty salsa verde

Pre heat the oven to 180°C

Put 6 slices of pancetta (1 mm thick) on a, with baking paper covered, baking dish.

Cover with another sheet of baking paper, then put another baking dish on top to keep them nice and flat

Bake them golden and crispy in about 20 mins

In the meantime peel 375g salsify, cut in 5 cm pieces and keep in cold water with some lemon juice to prevent colouring

Reserve 3 pieces, then boil the rest 20 mins in salted water with some lemon juice

Whisk a marinade from 1 tbsp lemon juice, 1/2 tsp lemon zeste, 1,5 tbsp olive oil and salt and pepper.

Cut the 3 reserved pieces of salsify in very thin slices and mix them with the marinade

Make a salsa verde from the leaves of 15g parsley and from 2 sprigs of oregano, 1/2 clove of garlic, 1/2 tbsp rinsed capers, 1 anchovy, 1/2 tbsp Dyon mustard, the juice and zest  from 1/4 lemon and 60 ml olive oil

Puree 250g boiled salsify with 13g butter, 37 ml double cream, 1//2 tsp Dyon mustard, salt and pepper

Cut the rest of the boiled salsify into thin slices

Start plating with a crispy slice of pancetta, cover it with the salsify cream and the slices of salsify, then spoon some salsa verde on top.

Repeat this and finish with the last slice of pancetta with some salsa verde on top

(A Dosia Brewer recipe in Delicious Magazine)