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Breaded pork fillet served with a vibrant salad of fennel, green beans, asparagus, and a zesty Parmesan dressing.
Salt-baked and steamed beetroots served with crispy Stilton choux beignets, fresh salad leaves, and a creamy blue cheese dressing.
Seared tuna steaks served with pickled vegetables and a smooth beetroot purée for a sophisticated and vibrant seafood dish.
Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.
Seasonal roasted baby beetroot served with wilted leaves and a creamy, garlicky Greek yoghurt and whipped cream dip.
Roasted cod served over a thick coconut curry sauce with basmati rice, garden peas, and a zesty mango salsa.
A simple autumnal salad combining tender boiled beetroot, sliced smoked sea trout, and a zesty horseradish crème fraîche dressing.
Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.