Warm salad of Jerusalem artichokes, wild mushrooms and spinach

Serves 6

For the dressing * 1 egg yolk * ½ garlic clove, crushed * a pinch of caster sugar * a pinch of salt * 1 small lemon, juice only

* 100ml light rapeseed oil

For the salad * 500g Jerusalem artichokes, peeled and sliced into wedges * 2 tbsp olive oil * 40g butter * a handful sage leaves

* 500g mixed wild mushrooms, cleaned and sliced if large * ½ garlic clove, crushed

* 150g baby spinach leaves Preheat the oven to 200°C/gas mark 6. Steam the artichoke wedges over boiling water for 10 minutes then tumble into a roasting tin, toss with the olive oil and season well. Roast for 30 minutes, until tender and golden.

To make the dressing, whisk the egg yolk with the garlic, sugar, salt and 2 teaspoons of lemon juice together in a mixing bowl. While whisking, add the oil, drop by drop, until the mixture begins to thicken. Continue to whisk and add the oil in a thin stream, to make a thick dressing. Whisk in the remaining lemon juice and 2-3 tablespoons of water to thin slightly. The dressing can be made up to 3 days in advance and kept covered in the fridge. Heat 10g of the butter in a frying pan and, once foaming, add the sage leaves. Cook for a minute or two until translucent, but not browned. Drain on kitchen paper – they will crisp as they cool. Warm the remaining 30g of butter in the frying pan set over a mediumhigh heat. Once foaming, add the mushrooms. Season well, throw in the garlic and cook over a high heat for 4-5 minutes until golden in places. Add the roast artichokes and toss to combine. Spoon on to serving plates with the spinach leaves, scatter with the sage leaves and add a generous amount of dressing.