Instructions

1. Preheat an oven to 200 degrees Celsius.
2. Place the cider vinegar, sugar and half the lemon thyme into a large saucepan, and allow the sugar to dissolve over a low heat, before reducing to a light syrupy consistency.
3. Lightly toast the pistachio nuts.
4. Meanwhile, wash the salsify under running water to get rid of the excess dirt.
5. Cut the ends off the salsify and peel off the outer layer, then cut into 4cm pieces. Place the pieces into lemon water to prevent the salsify from oxidising and turning brown.
6. Once all of the salsify has been prepped, place the pieces into the syrup and poach on a low/medium heat until the salsify is just cooked through but still has a slight bite.
7. Meanwhile, pick all of the rest of the lemon thyme leaves and place them into a food processor with the pistachios and blitz into a fine powder.
8. Remove the salsify from the syrup and coat in the pistachio and lemon thyme powder to lightly coat.