Waterstones presents a taster and signing event with the authors of 'The Ethicurean Cookbook'

Two years ago four friends set up The Ethicurean restaurant in a walled garden near Bristol, with the ethos on seasonality, ethical sourcing of ingredients and attention to the local environment.

The cookbook follows the team over the course of a year in their quest for innovative dishes – see their recipe for salsify and ogle shield gratin – presented season by season and reflecting the best of ‘new British’.

At Waterstones, the four authors – Jack Adair Bevan, Iain Pennington, Matthew Pennington and Paula Zarate – will talk about their philosophy and inspiration, and offer tasters of selected recipes, before answering audience questions and signing copies of their book. For details, call Waterstones on 01432 275100.

The Ethicurean Cookbook is published by Ebury Press on May 16, priced £25.

Salsify and Ogle Shield Gratin 

Serves 4–6

1 tbsp cider vinegar 600g salsify 200ml white wine 800ml vegetable stock 200g Ogle Shield cheese (or raclette) 50g butter 65g plain flour 2 tbsp double cream ½ nutmeg, finely grated sea salt and freshly ground white pepper Heat the oven to 180°C/Gas Mark 4. Fill a large bowl with water and add the vinegar to it. Working quickly, peel the salsify and wash thoroughly under cold water. Cut it into 10cm lengths and then slice them thinly lengthways, to achieve 10cm batons, placing each one in the acidulated water immediately to prevent it turning brown.

Put the white wine and vegetable stock in a pan and bring to the boil. Strain the salsify, add to the pan and cook for six to eight minutes, until it is tender but retains a slight bite. Strain the salsify, retaining the cooking liquor.

Return the liquor to the pan and boil until reduced by twothirds.

Meanwhile, thinly slice 150g of the cheese and grate the rest. Arrange a layer of salsify in a gratin dish approximately 23cm by 13cm, completely covering the base. Add another layer of salsify, followed by a thin layer of Ogle Shield slices, and repeat until all the salsify and sliced cheese have been added.

Melt the butter in a saucepan, add the flour and stir to make a thick paste. Gradually pour in the reduced cooking liquor, stirring constantly. You may not need all the liquid – stop when the consistency is like single cream. Stir in the double cream, then add the nutmeg and some salt and pepper to taste.

Slowly pour the sauce over the layered gratin. Cover the dish with foil, place in the oven and bake for 25 minutes.

Remove the foil, sprinkle the grated cheese over the top and place under a hot grill until the cheese has melted and begun to brown