IF you would like to try your hand at fine dining, then check out this stunning dish – roast turbot served with a watercress and celery salad and walnut and artichoke.

The recipe is courtesy of Jason Hornbuckle, who has been the executive chef of La Roche, a two rosette restaurant at the Haven Hotel in Sandbanks, for two years.

He said: “This dish works well for me as it is very seasonal with some great combinations and accompanies the turbot very well, as this fish can take strong flavours. I hope you enjoy.”

Serves four people: Two fillets of turbot 250 g mixed wild mushrooms 4 salsify (type of root vegetable) one bunch of watercress one heart of celery 250g Jerusalem artichokes 1 stalk of broccoli 250g mixed cooked beetroot 1 small bunch of chopped chives 250g of unsalted butter 100ml of walnut oil 50g of walnuts salt and pepper In a pan place a small knob of butter, adding the cooked beetroot and peeled salsify with salt and pepper .Cook this slowly.

In a separate pan sauté the wild mushrooms quickly with a knob of butter, when slightly coloured add the chopped chives and remove from the heat.

Prepare the artichokes by washing them and slicing them thinly with a peeler. Fry them in oil until crisp. Put to one side.

Pick the leaves of the celery heart and also wash and dry the watercress.

Place the leaves in a bowl and dress with the walnut oil then add the fried Artichokes and walnuts. This will add a crunchy texture to the salad.

Saute the fillets of turbot in butter just for a few minutes until golden brown then turn and take off the heat.

Blanch the diced broccoli stalk in salted water and add this to the beetroot and salsify.

To serve: Build in layers, a few beetroot and a couple of pieces of salsify and some wild mushrooms.

Add the fillets of turbot, then place some more salsify, beetroot and mushrooms around on the top.

Add the diced broccoli and a few leaves of celery and watercress.

To finish add a good glug of walnut oil over the dish.

Serve the salad of artichoke and walnut separately.