PRESENTS THIS WEEK’S RECIPES:
ROASTED TORPEDO BEETS AND BLACKBERRY SALAD WITH AGED GOAT CHEESE, HERBS & GOAT CHEESE PANINI
SHEPHERD’S PIE WITH BUTTERED BABY VEGETABLES
TREACLE TART

ROASTED TORPEDO BEETS AND BLACKBERRY SALAD WITH AGED GOAT CHEESE, HERBS & GOAT CHEESE PANINI
Serves 4-6

INGREDIENTS

For the Salad:
• 2 bunches torpedo beets
• 2 baskets blackberries, halved
• 12 ounces your favorite aged goat cheese
• 3 ounces (or to taste) blackberry vinaigrette (See Recipe Below)
• 2 ounces walnuts
• 1 ounce powdered sugar
• 1 pint mixed soft herb salad (i.e. parsley, basil, opal basil, cilantro, chervil, chive tips, mint)
• 8-12 slices good quality whole wheat bread
• Salt and pepper.

For the Blackberry Vinaigrette:
• 1 pint red wine vinegar
• 1 pint balsamic vinegar
• 4 pints blackberries
• 1 quart olive oil
• 1 quart grape seed oil
• 4 cloves garlic, finely ground
• 4 shallots, finely chopped
• 1 ounce lemon juice
• 3 teaspoons Dijon mustard

PROCEDURE

1. To roast the beets, remove the leaves and stems and save for another time (we cream them like spinach at the restaurant and serve them with filet of beef).
2. Scrub them under cold water to remove dirt and dry them. Season with olive oil, salt and pepper. Make a pouch out of aluminum foil, then bake them in the oven at 325°F until very tender (about 1 hour).
3. Make your vinaigrette. First, heat the vinegars up with the blackberries, blend and push through a fine strainer or sieve using the back of a ladle. Next, combine the vinegars with salt, pepper, shallots, garlic, mustard, and lemon juice, and shake.
   Add oil in small batches, shake some more, and adjust seasoning.
4. Allow the beets to cool off a bit—you don’t want to burn your hands. Peel them and slice them into 1/4-inch disks. While they are still warm, marinate with some of your vinaigrette and let them get to room temperature.
5. Toss your walnuts in the powdered sugar and spread on a tray. Put in the oven for about
   7 minutes at 325°F, checking regularly to make sure they don’t burn.
6. Slice your cheese (this will be a bit messy; the crumbles and scrappy bits are fine, as we are going to use them for the panini).
7. Make your panini using about 1/3 of your cheese (they don’t need to have a lot of cheese on them) and put into your panini press until hot and golden (if you don’t have a sandwich press, place onto a hot buttered pan over medium heat and apply pressure—just like making a grilled cheese sandwich).
8. Season and assemble your salad using the remaining ingredients however you desire. We do ours in a strip along the middle of the plate so you can see all the individual ingredients.

SHEPHERD’S PIE WITH BUTTERED BABY VEGETABLES
Serves 4-6

INGREDIENTS

For the Filling:
• 1 tablespoon oil
• 4 sticks of celery, chopped
• 1 white leek, chopped
• 1 large onion, chopped
• 2 medium carrots, chopped
• 560 grams (1-1/4 pound) ground Sonoma lamb shoulder
• 400 grams (14-ounce can) San Marzano plum tomatoes
• 290 milliliters (10 ounces) lamb or beef stock
• 1 bay leaf
• 1 teaspoon fresh chopped rosemary
• 1/2 teaspoon fresh chopped thyme leaves
• 2 tablespoons high quality tomato purée
• Salt and freshly ground black pepper
• 28 grams (1 ounce) all-purpose flour
• 1 teaspoon, or to taste, Worcestershire sauce for seasoning

For the Topping:
• 750 grams (1-1/2 pounds) potatoes, peeled and chopped
• 225 grams (8 ounces) parsnips, peeled and chopped
• 2 teaspoons creamed horseradish
• 75 grams (2-1/2 ounces) butter
• 55 milliliters (2 ounces) milk
• 75 grams (3 ounces) bread crumbs
• 25 grams (1 ounce) shaved Parmesan
• 1 bunch baby carrots
• 1 bunch baby turnips
• 6 cauliflower florets
• 6 baby zucchini
• 25 grams (1 ounce) fresh English peas when in season (or as a wise man once told me, frozen if not)

PROCEDURE

1. Preheat the oven to 375°F.
2. Heat the oil in a large pan. Add the onion, leek, celery and carrot, and cook over a medium heat for 5 minutes, until soft.
3. Add the ground lamb and cook for 8 minutes until brown.
4. Add the flour and cook out the roux for 5 minutes, stirring constantly.
5. Add the San Marzano tomatoes, tomato purée, beef stock, bay leaf, rosemary, and thyme.
6. Cover and simmer for 30 minutes. Season.
7. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
8. Spoon the meat sauce into an ovenproof dish. Top with the mash, then sprinkle on top the bread crumbs and Parmesan and bake until golden brown.
9. Peel, if needed, all of your baby vegetables, and cook in equal parts butter and water (this is called an emulsion). Season with salt and pepper, then drain off the excess emulsion.
10. Arrange your buttered baby vegetables on top of your golden-brown shepherd’s pie and dig in.

TREACLE TART
Serves 4-6

INGREDIENTS

For the Pastry:
• 225 grams (8 ounces) all-purpose flour
• 1 pinch fine sea salt
• 1 ounce fine sugar
• 4 ounces unsalted butter, very cold
• Cold water to mix

For the Filling:
• 10 ounces golden syrup
• 1 heaping tablespoon black treacle
• Zest and juice of 1 unwaxed lemon
• 4 medium free-range eggs
• 25 grams (1 ounce) fresh bread crumbs

PROCEDURE

1. Preheat the oven to 350°F.
2. Place the flour, salt, sugar, and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running, add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
3. Roll out the pastry and line a loose-bottomed tart tin, then place in the fridge for 30 minutes.
4. Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
5. Carefully pour the mixture into the prepared tart case.
6. Bake for 20-25 minutes until the crust and filling are golden brown and firm to the touch.

PLATING SUGGESTION

Serve warm with crème fraîche or sour cream, which balances really well with
the sweetness of the tart, or a good vanilla ice cream.