Executive Chef Dale talks about Autumn and Salsify

Posted on September 23, 2016 by admin

We spoke to Executive Chef Dale Osborne about why he likes Autumn, and what we is looking forward to cooking this season.

What is your favourite ingredient in Autumn?

It’s hard to single out one item as a favourite. Autumn is a very exciting time with the start of the mushroom season, pumpkins of all shapes and colours, and amazing root vegetables such as parsley root, chervil root, heritage carrots and salsify.

We are currently perfecting a salsify dish for the Autumn menu, using Secrett’s Farm salsify, brown butter hollandaise, duck eggs and chives.

I love peeling the dark black skin to reveal the pure white core. The taste is similar to an artichoke, with a hint of celeriac.

Where will you be sourcing salsify from?

Salsify is popular across Europe, especially in Belgium and Holland. However, we will be sourcing ours from Secret’s Farm in Surrey.

How will you be serving it at aqua shard?

I will be serving warm – salsify with brown butter hollandaise, chopped duck egg, chives and salsify crisps.

How would you cook Salsify at home?

Salsify is hard to find in a supermarket, but should be available from most farmers’ markets. You can simply peel, boil, then smash the salsify with butter or olive oil.