Beetroot and eel gratin
A great accompaniment to a smoky, horseradish-loving item such as beef. — 1 purple beetroot, peeled — 1 golden beetroot, peeled — 30g salted butter, softened — 80g crème fraîche — 40g Parmesan, grated — 40g Gruyère, grated — 1 tsp sea salt — ½ tsp freshly ground white
pepper — 80g smoked eel, skinned, fat trimmed, any bones removed and cut into 1cm cubes Preheat the oven to 190C/gas mark 5.
Roll the beetroots in the butter, then wrap in foil and bake for an hour and a half, or until cooked. Leave to cool in the foil.
Reduce the oven temperature to 150C/gas mark 2.
Unwrap the beetroots and cut into 1cm-thick slices. Place in a bowl and mix with the crème fraîche, half the Parmesan and Gruyère, and the salt and pepper.
Arrange half the beetroot mixture in a 6 x 8cm baking dish, add the eel, then cover with the remaining beetroot. Sprinkle with the remaining cheese. Bake for 15 minutes, then brown under a hot grill.