1. Peel off outer skin. Top and tail edges; a white sap will appear on cut, this is normal.
2. Place into a bowl of cold water. To prevent discolouration, add a dash of lemon juice.
3. Cut into even sized batons, about 5cm long. If roots are thick, try cutting lengthways to allow an even cook.
4. Place the batons into a pot and cover with water and bring to the boil.
5. Simmer gently for 10 -15 mins.
6. Serve with chives and a grind of pink peppercorns.