Seared beef rump, buttered scorzonera, girolles and edamame

Scorzonera, also known as black salsify, can be used interchangeably with ‘normal’ salsify. Both are quirky root vegetables that are grown in free-draining soil or sand so that the roots grow straight and long. Once washed, scorzonera has very dark, almost black skin; once peeled, the flesh discolours quickly, so you’ll need to either rub it with lemon juice, put it in acidulated water or wash the grit off, boil and then peel once cooked. Beef rump (round) has a lovely texture and flavour,