Preheat the oven to 400F/200C (unless preparing so far in advance - see below).

Put a few drops of lemon juice into a bowl of water. Peel the Jerusalem artichokes and as you have finished each one, put it into the bowl of water to stop it browning.

Steam the Jerusalem artichokes until tender to a knifepoint - it can be worth cutting larger ones so them steam more evenly or remove as they are done.

Meanwhile, cut the bacon into strips and fry in a skillet/frying pan over a medium heat. Dice the onion and once fat starts to render from he bacon, add the onion to the pan.

Dice the cooked Jerusalem artichokes into a relatively small dice, and cut the persimmon into similar-sized pieces. Cut the bread into small cubes, also a similar size.

After the bacon and onion have been cooking around 5min, as the onion is softening, add the Jerusalem artichokes, persimmon and bread to the pan. Cook for another couple minutes, remove from the heat and add the parsley, lemon juice, mustard and egg. Stir well so mixed but try not to break up the pieces of veg/fruit.