Mole

1. Roast beetroot wrapped in aluminium foil for 2 hours directly in the embers and ashes of a wood fire.
2. Infuse bay leaves in 300ml of boiling water for 10 minutes, discard leaves.
3. Rehydrate chilis and raisins in boiling water. Then shallow fry in oil until blistered and dark.
4. Blitz all ingredients aside from bay leaf infusion in a high powered blender until smooth, loosen gradually with bay leaf tea until desired consistency is reached. Season generously with salt and beer vinegar.

Beetroot Rescoldo

Wrap beetroot in aluminium foil and cook around the perimeter of a wood fire over the course of the day, 20 minutes before service unwrap and place above the fire to take on smoke and char.

Mallard Breast

Cold smoke mallard breasts over applewood for 15 minutes and rest at room temp.

Serving

1. Warm mole in a saucepan over a gentle fire, stirring constantly.
Meanwhile cook the mallard over very hot coals, basting with brown butter until cooked, they should register internally at 55 degrees Celsius.
2. Serve two slices of mallard and two slices of beetroot rescoldo, and a quenelle of beetroot mole. Dress the mallard with a drizzle of cherry molasses.