As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers.

Today Jacob Kenedy, chef patron of Bocca di Lupo in Soho, London reveals how to make his shaved radish and celeriac salad with pomegranate, pecorino and truffle oil taken from the latest BOCCA cookbook. Read on to find out how to make this tasty dish...

Shaved Radish and Celeriac Salad with Pomegranate, Pecorino and Truffle Oil

Serves 4 as a starter

Ingredients

1 bunch breakfast radishes (about 8)

½ black radish, or 5cm green mooli (available from Chinese greengrocers), or mooli – about 150g

A chunk of celeriac, about ¼ very small bulb, peeled (50-60g)

A little chunk of Pecorino Romano cheese (about 50g)

¼ pomegranate, seeds picked out, or 6 tablespoons seeds

A few sprigs of flat-leaf parsley, leaves picked

Dressing

1 tablespoon white truffle oil

5 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

Juice of ¼ lemon (or two more tablespoons white balsamic)

Jacob Kenedy’s Radish and Celeriac Salad