Creamy root vegetable salad

Place the potatoes, celeriac and swede in a saucepan. Add boiling water to cover and bring back to the boil. Reduce the heat and simmer for 10 minutes or until tender.

Meanwhile, place the sweet potato in another pan. Cover with boiling water, bring back to the boil and simmer for 3 minutes.

Make the dressing while the vegetables are cooking. Mix the mayonnaise, yogurt and mustard together. Stir in the chives, dill and black pepper to taste.

Drain all the vegetables well and put them in a large mixing bowl. Add the lemon juice and the dressing, and toss lightly. Set the vegetables aside to cool, then cover and chill them for 2–3 hours.

To finish the salad, use a vegetable peeler to cut ribbon strips from the carrots. Mix the carrot strips with the currants and pumpkin seeds. Stir in the orange juice. Spread the carrot mixture in a large shallow serving bowl or place on individual plates.

Pile the chilled root vegetable salad on top of the carrot mixture. Garnish with a scattering of snipped chives and chopped dill, and serve.