Pressure cooked beetroots

Clean and wash beetroots well.
Add all ingredients to the pressure cooker.
Set to 80 psi and cook for 5 minutes.
When finished, remove beetroots and cool in the liquor.

Cassis gel

Blend the frozen blackcurrants in the Thermomix for 10 minutes until completely smooth.
Pass through a chinois.
Combine the 400g purée and stock syrup, then activate with agar by boiling for 2 minutes.
Pour onto a gastro tray and allow to set in the fridge.
Once set, re-blend into a fluid gel.

Celeriac yeast purée

Dice the celeriac into small, even pieces.
Add the butter to a saucepan along with the celeriac shavings and caramelise well — the celeriac needs to be nicely roasted.
Add the fresh yeast and continue to caramelise.
Pour in the cream and cook for a further minute or two.
Transfer to a blender and blend smooth, adjusting with a splash of water if needed.
Season with salt and Chardonnay vinegar.

Smoked beetroot gel

Peel and juice the beetroots, then smoke the juice under cling film for 12 minutes.
Thinly slice the onions and dice 300g of beetroot.
Sweat the sliced onions in a saucepan with no colour; once translucent, add the diced beetroot and season with salt.
Once the beetroot is cooked, add the smoked juice, salt, sugar and sherry vinegar.
Bring to a boil.
Transfer to a blender and blend to a smooth purée, then pass through a chinois.
Weigh the purée and calculate the required amount of agar agar.
Whisk the agar into the purée and boil for 2 minutes.
Pour onto a gastro tray and allow to set firm in the fridge.
Once set, dice the jelly and blend until completely smooth.
Check seasoning.