Fans of the irrepressible Jeremy Lee's Quo Vadis in London's Dean Street, will recognise this recipe, its quintessential Jeremy.  He serves salsify, scorzonera and new season's asparagus in filo like this.  Jeremy shared the recipe for this delicious bite with me.

Ingredients

Fans of the irrepressible Jeremy Lee’s Quo Vadis in London’s Dean Street, will recognise this recipe, its quintessential Jeremy. He serves salsify, scorzonera and new season’s asparagus in filo like this. Jeremy shared the recipe for this delicious bite with me.

  • 12 sticks of black salsify, or asparagus in season
  • 12 sheets of filo pastry
  • 175g (6oz) unsalted butter, melted
  • 150g (5oz) Parmesan, finely grated
  • sea salt
  • freshly ground pepper

Method

  1. Peel the salsify and toss in lemon juice immediately to prevent any discolouring.
  2. Put into a saucepan of boiling salted water, just enough to cover, bring back to the boil and simmer until the salsify is tender 3-4 minutes, depending on size. Remove from the heat, strain and allow to cool.  Cut into 10-12.5cm (4-5 inches) pieces.
  3. If you are using asparagus, trim the ends, cook as above, or toss in a little extra virgin olive oil and pan grill on a high heat for 3-4 minutes, they should retain a nice bite.
  4. Heat the oven to 200°C/400°F/Gas Mark 6.
  5. Lay a sheet of filo on the worktop, cut into four pieces, brush with melted butter. Sprinkle it evenly with finely grated parmesan, season with salt and freshly ground pepper. Place the salsify in the middle. Tuck in the edges and roll up tightly. Arrange in a single layer on a baking tray, brush with melted butter and refrigerate.  Sprinkle with a little Parmesan cheese before it goes into the oven.
  6. Bake for 8-10 minutes until they are crisp and golden all over.
  7. Serve piping hot, sprinkled with a little more Parmesan.

Serves: 12 (makes approximately 30)

A Simply Delicious Christmas with Darina Allen and Rory O'Connell is on RTÉ Player now. Recipe taken from ‘A Simply Delicious Christmas’ published by Gill Books.