For the polpette 200g cooked British quinoa 110g fresh fine grated red beetroot 20g organic British oats 1 organic egg 8g chopped herbs (we like dill + parsley) 50g cooked beet leaves with garlic salt & pepper to taste 15g rapeseed oil 10g organic apple cider vinegar 5g British horseradish polenta
For the dip 5g picked mint leaves 20g British hazelnuts (can use a mix of nuts) – soaked overnight if possible 5g organic apple cider vinegar 200g peas 50g rapeseed oil
For the pickle
200ml organic apple cider vinegar 100g organic light brown sugar 2 tsp yellow mustard seeds 1 tsp salt 4-5 sprigs lemon thyme 400g Yorkshire forced rhubarb – sliced leftover kale stems – peeled + sliced
Greens organic kale organic brussel sprouts organic apple cider vinegar organic rapeseed oil
We try to buy as local and seasonal as possible, all of our produce comes from the farmer’s market down the road so we know it’s as fresh as can be!
In this recipe we’re using beetroot (and it’s leaves), Yorkshire forced rhubarb, brussel sprouts, peas, horseradish and kale (and it’s stems). We’re also using British quinoa, oats and rapeseed oil. Beets are thin-skinned so give them a good scrub and skip peeling to keep as much of the nutrients as possible. We use the leaves in the mix as well, they are tasty and a great source of protein, zinc and fibre. We are using the kale stems – usually thrown out as they are woody, in our rhubarb pickle, which tenderises them and makes a great, crunchy addition to the dish.
For the polpette, chop beet leaves fine and saute in garlic until soft, allow to cool before adding to mixture. Mix everything well, let sit for 1h or overnight. Divide into 40g balls (3 per portion). Roll in polenta. Pan fry in oil on a medium heat for about 10 minutes. Can be reheated in oven
For dip, blanch peas for 1 minute then chill. Put all ingredients in a blender and blend until smooth
For pickle, heat vinegar, sugar, mustard seeds, salt and half the lemon thyme until sugar dissolves and allow to boil for a couple of minutes. Let it cool. Place rhubarb and kale stems in a sterile jar with the rest of the lemon thyme. Pour cooled vinegar mix over.
For kale and brussel sprouts, shave brussel sprouts and chop kale. Massage with apple cider vinegar, rapeseed oil and season to taste.