Jeremy Lee’s baked salsify recipe | Christmas food and drink

To serve 4–6 as a nibble
salsify 6 sticks
lemon juice of 1
salt and pepper
120g, melted
parmesan 90g, grated
feuilles de brick pastry 3 sheets

Preheat the oven to 180C fan/gas mark 6. Wash the salsify very well. Peel swiftly and brush lightly with lemon juice. Bring a pan of water to the boil and salt lightly. Drop in the salsify and simmer until tender, around 12–15 minutes. Remove from the pan when cooked and cool.

Lay the brick pastry sheets on a surface, cut each in half so they are half-moon shapes, anoint with butter, liberally season with salt and pepper, and strew with parmesan. Lay the salsify along the flat side and roll very tightly towards the curved side. Lay the wrapped salsify upon a baking sheet. Brush with any remaining butter and bake for 12 minutes or until golden brown.

Lift carefully from the oven and remove to a board. To serve, cut into three or four pieces, adding a little more grated parmesan.

Jeremy Lee is chef-proprietor of Quo Vadis, London W1

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