Relocution

Serves 4

Ingredients:

• 1 bunch beetroot, scrubbed or peeled
• 2 cloves garlic, crushed
• 1/2 x 10g pack fresh oregano, roughly chopped
• 50ml balsamic vinegar
• 50ml extra virgin olive oil
• juice of 1 large orange
• 2 tbsp redcurrant jelly with port

• cubed Capricorn Goat’s Cheese
• bag of watercress, rocket and spinach salad

Instructions

1. Preheat the oven to 200°C, gas mark 6. Trim the roots and the leafy tops, leaving a flat base to stand the beetroot during cooking.
2. Lay a large piece of foil on the work surface with a similar-sized piece of non-stick baking parchment on top. Stand the beetroot in the centre.
3. Place all the other ingredients in a small pan and warm together until the redcurrant jelly melts. Season with salt and freshly ground black pepper and leave to cool slightly.
4. Gather up the sides of the foil and parchment and scrunch togeter to form a bag. Pour the cooled liquid in at the top and twist firmly to seal.
5. Bake in the oven for 1 1/2 hours until just tender when pierced with the tip of a sharp knife. Cut into quarters and place on a serving plate on a bed of salad. Arrange the cheese cubes on the top. Pour the cooking juices over and serve with crusty bread.

From waitrose.com.

Serves 4

Ingredients:

• 1 can of smoked anchovies (drained)
• 250g fresh beetroot

• 2 shallots, finely chopped
• 1 tbsp chopped chives
• 1/2 tbsp white wine vinegar
• 3 tbsp olive oil

Instructions:

1. If you opted for fresh beetroot, boil the beetroot (in its skin) in lightly salted water until just tender (approx. 1 hour for medium sized). Peel it while warm. For a quicker option use a pack of beetroot cooked without vinegar.
2. Cut into 5mm slices and lay them on a serving dish. Arrange the anchovies on the top.
3. To make the dressing, mix together the ingredients, along with some seasoning, and spoon it over the beetroot.

Serves: 6

Ingredients:

• 25 zucchini flowers
• 2 cups all purpose flour
• 2 cups flat beer (or water)
  
• peanut oil for frying
• salt

Instructions:

1. Open the zucchini flowers and remove the pistil. Wash the flowers under running water and carefully dry them on a towel.
2. In a bowl add the beer to the flour, mix quickly with a fork and stir in a pinch of salt. The batter should have the consistency of pancake batter.
3. Heat the oil, about 1/2-inch deep, in a nonstick pan.
4. Put the zucchini flowers, four or five at the time into the batter, coat them both sides. Allow the excess batter to drip off.
5. When the oil is hot add the flowers. Fry them, a few at a time, for about two minutes per side or until crispy.
6. Place them on a paper-towel to absorb excess oil and add salt to taste.

From cookingwithpatty.com.

Good as a slice with your morning coffee, or as dessert with cream, crême fraiche or jam.

Ingredients:

• 1 pack fromage frais (500g)
• 3-4 eggs
• 50g sugar
• 1-2 pinch baking powder
• 50g semolina
• 1 pinch vanilla powder
• raisins or other dried fruit (optional)

Instructions:

Mix all ingredients in a dish. Spread some butter or margarine on the insides of a baking tin. Pour the mixture in. Put in a pre-heated oven, gas mark 6 (200C). Bake for 30 minutes till cooked.

This is a small side salad for 2