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Root vegetable recipes

Beetroot recipes

Fresh beetroot soup

20 minutes

Beetroot recipes

Cheese croquettes with beetroot and carrot salad

20 minutes, plus 20 minutes to chill

Beetroot recipes

Beetroot carpaccio with Brie fritters

5 minutes

Carrot recipes

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

2 hours

Carrot recipes

Moroccan carrot salad

Beetroot recipes

Beetroot and vanilla salmon gravadlax

Beetroot recipes

Beetroot carpaccio

20 minutes

Aliums

Creamy leeks

30 minutes

Aliums

Onion Marmalade Souffle

15 minutes

Aliums

Onion tarte tatin

45 minutes

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Aliums

Onion rings

15 minutes

Onion rings

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg white
1/2 cup rice flour, plus extra for dusting
1/2 cup water
2 Spanish or white onions, sliced to a thickness of 1/2 cm
Vegetable oil, for frying
Sea salt

Method

Whisk the egg white, rice flour and water, but not too smoothly.

Dust the onion rings in rice flour then pass through the batter.

Deep-fry in the hot oil for 4 to 6 minutes, or until light golden and crunchy. Serve scattered with sea salt.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Fresh beetroot soup

Cheese croquettes with beetroot and carrot salad

Beetroot carpaccio with Brie fritters

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Moroccan carrot salad

Beetroot and vanilla salmon gravadlax

Beetroot carpaccio

Creamy leeks

Onion Marmalade Souffle

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Onion rings

Onion rings

Ingredients

Method