Beetroots, figs, goat’s curd and smoked almonds (pictured on p90)

1 HOUR 20 MINUTES + PICKLING | SERVES 4 AS A STARTER

EASY | V GF

beetroots 6 large, tops removed, washed

rapeseed oil 1 tbsp

whole black peppercorns ground to make 1 tsp

BEETROOT GLAZE

beetroot juice 100ml

red wine vinegar 50ml

caster sugar 25g

PICKLED ONIONS

red onion 1 small

red wine vinegar 50ml GARNISHES

goat’s curd 200g

figs 2, cut into small wedges

smoked almonds 50g, roughly chopped

wood sorrel (optional)

sea salt flakes

1 Heat the oven to 190C/fan 170C/gas 5. Toss together the beetroots, oil, pepper and 1 tsp of salt, and put on a baking tray lined with baking paper. Roast for 45 minutes-1 hour or until tender, depending on the size and maturity of the beets. To check if they’re ready, poke one with a small knife – if it slides in easily, it’s ready. If not, put back in the oven for another 15 minutes or until tender.

2 Meanwhile, make the glaze. Pour the beetroot juice, vinegar and sugar into a small pan and reduce to a third, stirring regularly to keep it from burning or over-reducing. Remove from the heat.

3 Slice the onion into 4mm thick circles or julienne. Cover with the vinegar and 20ml of water. Set aside to pickle for at least 30 minutes.

4 Once the beets are cooked, leave to cool for 5-10 minutes. While wearing gloves, the skin should easily peel off by rubbing away – use a disposable cloth, napkin or kitchen paper to ease the process. Cut into quarters.

5 Tip the beetroots into the pan with the glaze. Stir together until warm and coated. Smear a quarter of the goat’s curd on a serving dish and top with the warm beetroots and glaze. Garnish with the pickled red onions, sliced fresh figs, chopped smoked almonds and some tart wood sorrel, if using. Finish with a sprinkle of sea salt flakes and a crack of pepper. This salad can be served hot or cold.

PER SERVING 404 kcals | fat 24.2G saturates 10G | carbs 29.5G | sugars 28.5G fibre 4.8G | protein 14.6G | salt 2.2G