My first ever pop up was last weekend.
Held at flatbread haven, Flatplanet, just off Oxford Circus.
It was a sunday lunch themed three-course menu, host in collaboration with Teapigs’. Three-courses, followed by truffles and tea, I could not describe the event in any other way than quaint and oh so very British.
The lovely people at Great British Chefs are a fan. See the recipe here
To remain in tune with the venue I wanted to incorporated their famous flatbreads into my menu, so I used them as a vehicle for my roasted beetroot puree, rosemary curd and salted almond starter.
One of my favorite things to do with beetroot is roasting and pureeing. Not only because I am obsessed with my new blender, but because it is delicious and really useful. If you ever find yourself ransacking the fridge at 9pm at night, when you get in from work or in need of a sandwich filler, the beetroot puree can deliver on both counts. Whack it into your grilled cheese, pour it on your salad, dip your crisps into it, or serve it as a fun starter… the choice is yours. Just remember to wash your hands after you make it, or you too will have a sofa that looks like Patrick Bateman came to visit.
- 500g Beetroot – Boiled/ Roasted with Rosemary
- 50g Almonds
- 25g Mixed Seeds
- 125ml Olive Oil
- 2 cloves Garlic
- 1/2 lemon (juice) and half zest
- 1/2 Clementine (Juice)
- 1 tsp Balsamic Vinegar
- 1/2 tsp Honey
- 10g Coriander
- 1/2 tsp Salt
Pre-heat the Oven to 180 degrees.
Put the Almonds in a baking tray, drizzle over 1 tbs Olive Oil and a generous pinch of salt. Shake to coat. Put the tray in the oven and cook for 8-10 minutes, or until they are toasted.
Boil/ Roast the Beetroot with Rosemary, individually wrapped in foil or in a large pan, until tender
Remove the outside skin from the Beetroot, slice in half and blitz the Beetroot with the remaining ingredients until it reaches your desired texture.
I served the starter on a Spelt Flatbread, with mixed leaves Rosemary Goat Curd and Gran Luchito Smoked Chilli Honey toasted Seeds.