5 medium–large red beetroot, topped and tailed
1 blood oranges, juice and fine zest
4 blood oranges, peeled and cut into segments
1 tbsp chopped fresh coriander
50²µ/1¾´Ç³ú garlic oil
1 lemon, juice and fine zest
a few pea shoots
4 spring onions, finely sliced on the angle
200g/7oz cooked unpearled spelt
125ml/4fl oz white balsamic vinegar
pinch freshly ground black pepper
20²µ/¾´Ç³ú caster sugar
pinch dried chilli powder or espelette pepper powder
1 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1 tbsp fennel seeds, toasted
1 tbsp runny honey
drizzle olive oil
125ml/4fl oz olive oil
100g/3½oz shelled pistachios
20²µ/¾´Ç³ú salt
pinch salt
½ tsp salt
4 tbsp sesame seeds, toasted
3 star anise
200g/7oz caster sugar
300ml/10fl oz white wine vinegar
120²µ/4¼´Ç³ú Parmesan, finely grated
5 sheets round pate a bric pastry
400g/14oz ricotta
200ml/7fl oz whipping cream
2 heads Grumullo, leaves separated