Gregory Marchand served up a tasty salsify tagliatelle with cheese and wine sauce on Saturday Kitchen.

The ingredients for the salsify tagliatelle are: 350g salsify, 1 lemon, juice only and ice cubes.

For the cheese and wine sauce: 1 shallot, peeled and finely chopped, 30g butter, 200ml vin jaune wine or dry fino sherry, 200g single cream, 100g Cheddar, grated, salt and freshly ground black pepper.

To serve: extra virgin olive oil, for drizzling, 50g buckwheat, cooked, freshly ground black pepper and fresh truffle or truffle oil.

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