“Most garlic we eat is dried, but ‘wet’ garlic makes a lovely addition to salads or roasts, as here. Its flavour is milder than dried garlic and it requires no peeling – simply chop it as you would a large spring onion.”
Beetroots have a reputation as a winter vegetable, often only appearing on summer tables when they have been preserved. We prefer to use them in the spring and summer when they are still small and soft-skinned and bursting with flavour. This dish is still delicious if using full-sized beetroot, however, simply reduce the quantity to one of each variety and boil for longer.
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