Bacon and seafood go well together and the delicate earthy taste of salsify is delicious with both. If you can’t obtain salsify the you could substitute asparagus spears. The salsify is sprinkled with bacon dust which is very easy to make and can be used for lots of other purposes. I topped the dish with candied grapefruit zest for a bitter twist. Ingredients (serves 2 as a starter) For the bonbons: 100g crabmeat 1 tsp grated ginger Zest of lemon 6 tbsp fresh breadcrumbs 1 tbsp coriander leaves, finely chopped 1 tsp chilli flakes 3 tbsp flour 1 beaten egg 3 tbsp breadcrumbs Oil for deep frying For the bisque: Crab shell Splash of brandy 1 small glass white wine 3 rashers of streaky bacon 75g chopped leek 200ml water 1 tsp tomato purée For the salsify: 2 or the salsify roots 3 rashers of bacon, chopped into small pieces Method To make the bonbons Combine crabmeat, ginger, lemon zest, fresh breadcrumbs, coriander and chilli flakes. Add salt to taste. Form into walnut sized balls (makes 6) and coat with flour, then beaten egg then breadcrumbs. Deep fry the bonbons until golden brown. To make the bisque Smash up the crab shell and place the pieces in a frying pan over a high heat until they begin to toast. Add the brandy and wine. After a few minutes add half the water and simmer for 15 minutes. Strain off the stock and set aside. Place the bacon in a non-stick frying pan and fry for a few minutes until the fat renders. Add the chopped leeks and the remaining water. Simmer until the leeks are tender. Blitz the bacon and leek mixture together with the crab stock until smooth. Stir in the tomato purée and add salt to taste. For the salsify Make bacon dust by grilling (broiling) three rashers of bacon until completely crisp. Crumble the bacon into pieces and grind to a powder in a spice grinder. Peel the salsify and cut into even sized pieces. Place immediately in boiling water. Simmer until tender. This can take up to 30 minutes. Before serving, sprinkle lightly with bacon dust.