1 lb (500 g) tinned black salsify
3 shallots
3 tbsp walnut oil
7 oz (200 g) deep frozen broccoli Romanesco
salt and pepper
freshly grated nutmeg
7 fl oz (200 ml) chicken stock
butter to grease the oven proof dish
2 tbsp chopped hazelnuts
8 oz (250 g) Roquefort
3 shallots
3 tbsp walnut oil
7 oz (200 g) deep frozen broccoli Romanesco
salt and pepper
freshly grated nutmeg
7 fl oz (200 ml) chicken stock
butter to grease the oven proof dish
2 tbsp chopped hazelnuts
8 oz (250 g) Roquefort
method
1. Drain the black salsify using a colander. Peel and dice the shallots. Heat the oil in a frying pan and cook the shallots gently.
2. Add the broccoli Romanesco and black salsify and season with salt, pepper and freshly grated nutmeg. Slowly add the chicken stock and leave to simmer on a low heat for about 5 minutes.
3. Preheat the oven to gas mark 4 (350° F or 180° C). Crease an oven proof dish with the butter. Pour the mixture into the dish and sprinkle with hazelnuts.
4. Crumble the Roquefort with a fork and spread over the casserole. Place in the centre of the oven and bake for approximately 10 minutes.
2. Add the broccoli Romanesco and black salsify and season with salt, pepper and freshly grated nutmeg. Slowly add the chicken stock and leave to simmer on a low heat for about 5 minutes.
3. Preheat the oven to gas mark 4 (350° F or 180° C). Crease an oven proof dish with the butter. Pour the mixture into the dish and sprinkle with hazelnuts.
4. Crumble the Roquefort with a fork and spread over the casserole. Place in the centre of the oven and bake for approximately 10 minutes.
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