Salsify crumpets

• crème fraîche↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• salsify↗2 sticks of sticks of

  cut into batons, roughly 5-6cm long

• ½ lemon

  juiced

• vegetable oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• eggs↗4
• crumpets4
• cheddar↗generous pinch of grated mature

  generous pinch of grated mature

• nutmeg↗pinch of grated

  pinch of grated

• chivesa few chopped

  a few chopped, some black pepper, to serve

Step-by-step instructions

1. 1

   Mix together the crème fraîche and Dijon mustard, and set aside. Toss the salsify in the lemon juice to stop them discolouring.

2. 2

   Heat the vegetable oil in a large non-stick frying pan and fry the salsify for 2-3 mins, then add the butter. Turn the heat down and cook gently for 10-12 mins, or until the salsify is soft and golden. Keep the salsify warm while you poach the eggs.

3. 3

   Top the crumpets with a generous pinch of the grated mature cheddar and grill until melted and bubbling. Sprinkle the salsify with a pinch of grated nutmeg and season.

4. 4

   Pile the salsify over the crumpets, then top with a poached egg each and the mustardy crème fraîche. Serve with a few chopped chives, some black pepper and a drizzle of butter from the pan.