1kg of mixed beets peeled
4 sprigs thyme
1 bulb garlic
1 tbsp dukkah spice
100g golden raisins
100g dried apricots
4 tbsp greek yoghurt
100g red quinoa
1 tbsp Ras Al Hanout
1 granny smith apple
200ml white wine vinegar
1 tbsp caster sugar
1 cinnamon stick
Mellow yellow rapeseed oil
Sea salt (Cornish) & pepper mill
We chose this dish after recently working on a vegan/ vegetarian project to high light to our chefs what can be served maximising flavour & texture. The reason behind this was that the planet is over eating protein at rate that we will have a shortage in years to come, but it was also highlighted to us the impact of serving beef for example instead of the vegan/ vegetarian alternatives in terms of CO2 gases, grazing land & water saved. This really hit home & brought the message home. In no way are we saying people should turn vegan/ vegetarian, but imagine the impact on the planet if we all didn’t eat meat/ fish twice a week.
Cut the aubergine in half score, stud with thyme, garlic, season & roast until soft. Scoop out the flesh blend with cumin & check seasoning. Place in a piping bag.
Thinly slice the mixed beets into separate containers. Bring the vinegar, caster sugar, star anise, thyme & cinnamon to the boil allowing to infuse for a couple of minutes. Pour the hot pickling liquor over the sliced beets leaving to pickle.
Cut the seitan into small rectangles then marinate with rapeseed oil, Ras al Hanout & season. Leave to marinate & sear to a hot pan for service.
Cook off the quinoa & drain. Place 25g of cooked quinoa on a tray & roast through the oven until crisp. With the remaining quinoa season with lemon juice, Dukkah spice, slat & pepper
Soak the golden raisins in hot water for 10 minutes. Drain & retain 50g for garnish. The remaining 50g place in a blender with a small amount of water until smooth, season & place into a piping bag.
Mix the yoghurt until smooth & season. Place on a cloth & hang to drain off excess water
Soak the dried apricots in warm water for 5 minutes. Drain thoroughly & press flat then chargrill them until caramelised on the outside.
Cut the apple into match sticks with skin on into acidic water. Cut the shallot in half & roast flesh side down with thyme & garlic until scorched & cooked through. Break down.
To plate up place a smear of golden raisin puree on the plate, 2 pieces of seitan on the quinoa salad, 2 spoonful’s of aubergine, quenelle of labneh, arrange pickled beets, shallot petals, roasted quinoa, raisins, apricots, apple match stick s & finally coriander cress.