Salsify, Somerset pecorino, hazelnut

First, bring together all the ingredients for the glazed salsify, apart from the salsify, butter and oil, in a large pan. Cook over a low heat until the sugar has dissolved

Add the salsify, then turn up the heat to medium or until the liquid is just simmering. Cover with a cartouche and poach for 1 hour or until tender

Meanwhile, make the hazelnut vinaigrette. Pulse the hazelnuts in a food processor to achieve a coarse crumb

Melt the butter in a large pan, add the hazelnuts and gently toast until golden brown

Remove from the heat, season with sherry vinegar and salt and set aside in a warm place

Strain the liquid from the salsify and reserve 500ml for later. Set aside the salsify

Reduce the rest of the liquid until a syrup consistency is reached. You should have around 300ml left. Set aside

To make the pecorino sauce, heat the 500ml reserved poaching liquor, pecorino and butter in a medium saucepan until the pecorino melts. Blend in a powerful blender with the xanthan gum. Season with salt. Transfer to a squeeze bottle and keep in a warm place

Next, heat a sauté pan over a medium heat with a little oil and a knob of butter. Add three sticks of salsify per serving, and toast them in the butter, rolling continuously to achieve a golden brown colour

Add around 50ml of the reduced poaching liquor to the pan. Toss the salsify in the reduction until glazed even more

Blanch three kalettes per serving in salted water and add to the pan with the salsify so that everything is coated in the glaze

For each servings, pour 60ml pecorino sauce into the bottom of a bowl, arrange the salsify on top, then add the kalettes. Finally drizzle over a heaped tablespoon of the hazelnut vinaigrette. Repeat for the other servings