Chef’s Cut

January’s seasonal pick is chosen by Rachel Demuth, owner of Demuth’s Cookery School in Bath

Salsify and Scorzonera

These two unusual long roots, which taste like a cross between a globe artichoke and asparagus, belong to the same family. Both are white-fleshed, but salsify has a cream skin and scorzonera’s is black.

To prepare, wash the roots and boil, unpeeled, for 10 minutes. Then place in cold water and the skin will slide off easily. Serve hot tossed in olive oil and lemon juice, or top with a gremolata of chopped parsley, grated rind of lemon and finely chopped garlic Demuths Cookery School specialises in offering a wide variety of vegan cooking courses