Peel and trim the cooked beetroot. Slice thickly, lengthways. Heat the olive oil in a pan. Lightly fry the beetroot on both sides until slightly caramelised. Add the garlic and thyme and fry for a further minute, tossing well. Add the ho…
Preheat the oven to 190°C. Heat the butter and oil in an ovenproof casserole. Add the barley, garlic and onion and sauté gently, stirring often, for 10 minutes or until the onion is tender and the barley golden. Season and pour in the st…
Cook the beetroot in boiling water for 15–20 minutes, or until tender. Remove from the heat and rinse under cold running water. Rub your hands with oil or wear gloves to prevent your skin from staining, then peel the beetroot and allow to…
Preheat the oven to 200°C. Grill the bacon for 10 minutes or until crisp, then set aside until ready to serve. Arrange the beetroot, ricotta, avocado, bacon and radish sprouts on a platter, top with the washed beetroot leaves and mint. …
Preheat the oven to 220°C. Place the butter, brown sugar and balsamic vinegar in an ovenproof nonstick pan over a medium heat and cook until the sugar has dissolved. Lay the beetroot slices into the base of the pan and cook until tender…
Preheat the oven to 180°C. Toss the pita breads in the olive oil, arrange on a baking tray and bake for 5–10 minutes until golden and crisp. Boil the beetroot until tender, drain and peel. Purée using a hand-blender. Stir the zest…
Pour the litchi juice into a tray and freeze for 40 minutes to 1 hour. Shave 3 celery sticks into ribbons using a vegetable peeler and place into iced water to curl. Blend the avocado, remaining celery and ginger, then stir through th…
Whisk the water and salt together until the salt has dissolved completely. Remove the skin and any pin bones from the angelfish using tweezers. Submerge in the salt solution for 15 minutes, or until the flesh of the fish starts to firm u…
1. To make the green harissa, blend all the ingredients in a small blender or Nutribullet. Adjust the seasoning or add a squeeze of lemon juice to taste if necessary. 2. To make the cheese dip, blend the cheeses in a mixer or by hand, t…
1. Preheat the oven to 200°C. To make the beetroot-stained quail’s eggs, tip the quail’s eggs and vinegar into a small bowl. Mix with the beetroot and set aside. 2. Cut each sheet of pastry into four squares so that you have 8 in tota…