Salsify doesn’t get the attention it deserves from many home cooks, despite being a delicious, easy to cook and seasonal vegetable. While they might look like large twigs in their natural state, once peeled and cooked they boast a firm, crunchy texture and a flavour not dissimilar to oyster (hence their nickname oyster plant).

Our collection of salsify recipes shows you how to put this incredible ingredient centre stage. Wintry side dishes such as Honey and mustard-roasted salsify with bacon or these clever little Salsify in blankets are the perfect accompaniment to a Sunday roast during the colder months, while a Leek and salsify gratin boasts enough warm, comforting flavours to be served on its own. For a snack or starter with real wow factor, you can’t do better than Jeremy Lee’s Baked salsify in Parmesan, and Geoffrey Smeddle’s Salsify carbonara with confit pork cheek showcases just how versatile the vegetable can be. It works with seafood equally well – just take a look at Richard Corrigan’s Seared scallops with salsify, blood orange and brown shrimp to see why.

Remember that salsify quickly starts to discolour once peeled, so be sure to have a bowl of water with a squeeze of lemon juice in it to keep them pristine and white. For the many different ways salsify can be cooked, take a look at our how-to guide here.