There are still some great British-grown Jerusalem artichokes around in the shops and you'll find that they add a really interesting element when you shave them into a salad.

The same goes for asparagus, which are just starting to come into season now. We hardly ever think of serving them raw, but uncooked asparagus tastes so different from the cooked variety.

Make sure you buy a really fresh piece of fillet or sirloin for this dish that hasn't discoloured; and preferably ask your butcher to cut a piece in front of you.

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8 medium to large spears of asparagus with the woody ends removed
4 medium-sized Jerusalem artichokes, peeled
1 fillet or sirloin weighing about 150-180g, with any fat removed
A handful or so of small tasty salad leaves such as bittercress, land cress, rocket etc
A few chives cut into 4-5cm lengths

For the dressing

The juice of half a lemon
tbsp cider vinegar
2tbsp extra virgin olive oil mixed with 2tbsp vegetable or corn oil
Salt and freshly ground black pepper

With a mandolin or very sharp knife, slice the asparagus as thinly as possible on the angle. Thinly slice the Jerusalem artichokes and mix with the asparagus and lemon juice, season and leave to stand for about 10 minutes, mixing them every so often. Slice the beef as thinly as possible. Drain the lemon juice from the Jerusalem artichokes and asparagus into a bowl, whisk in the cider vinegar and oils and season.

To serve, toss the asparagus, Jerusalem artichokes, salad leaves and chives with the dressing, season and arrange on plates; arrange the slices of beef in among the leaves.

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