Toasted pumpkin seeds with smoked paprika

Griddled prawns with lemon

Beetroot crisps with fennel salt

I’m a great fan of beetroot, but sometimes tire of the way it compels full-on culinary and visual commitment. Many of the other vegetables in the garden are happy to play part of an ensemble performance - Bulb Fennel turns in a fine Gloucester on a good day. Beetroot refuses to play any role but Lear, then goes all method in your kitchen, like Christian Bale. “Chide not fool; this is what I do!” it bellows; scarlet juices pluming through your meal. Simply does it here; thinly slice Pablo and Barbabietola Di Chioggia beets, deep-fry in Groundnut oil and serve with a scattering of ground fennel seeds and sea salt. Tasty stuff - not a tantrum in sight.

GREAT WITH...

Baba Ganoush