- 250 g boiled beetroot, plus extra to garnish
- 100 g Granny Smith apples, plus extra to garnish
- 40 g raisins
- 100 g brown sugar
- 6 T white wine vinegar
- 1 spice bag (8 cloves, 1 medium-sized stick cinnamon and 2 star anise wrapped in muslin)
- 1 leaf gelatine
- 4 T white wine
- ½ cup cream
- olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Salad leaves, for serving
- 4-6 English muffins
- A handful fresh herbs
To make a beetroot relish, coarsely grate 150g of the cooked beetroot. Peel and core the apples, then grate them coarsely, too. Place in a saucepan, along with the raisins, brown sugar, vinegar and spice bag.
Simmer gently with the lid on for 45 minutes, then remove the lid and reduce. Remove the spice bag, then transfer the mixture to a blender and blend until very fine. Pass through a fine sieve to remove any remaining lumps, then allow to cool.
Soak the gelatine leaf in cold water to soften. Add the wine to a saucepan and bring to a boil, then reduce by half. Add the gelatine and allow it to dissolve. Add 100 g of the beetroot relish, then remove from the heat and set aside to cool.
Whip the cream to form soft peaks, then add a third of the cold beetroot-and-wine mixture and mix well. Fold in the remaining cream and stir gently to incorporate. Spoon into a dish and chill for at least 3 hours, or until set.
Dice the remaining cooked beetroot and dress with a little olive oil and seasoning, to taste. Arrange on a serving plate and scatter with the leaves. Dip a dessert spoon into hot water, then scoop out generous spoonfuls of the mousse onto the plate.
Thinly slice the muffins, then drizzle with olive oil and scatter with herbs. Toast until golden, then add to the plate. Garnish with finely diced beetroot and apple and serve immediately.