Beetroot, goat’s cheese and candied walnuts

Heat the oven to 200C/fan 180C/gas 6. Season the beetroots with salt and 2 tbsp of the oil, then wrap in foil. Roast for 30-40 minutes or until a knife or skewer pierces the beetroots easily. Peel the beetroots and slice each into four wedges.

For the glaze, cook the wine, port, sugar, vermouth and vinegar in a pan over a medium-high heat for 20 minutes, stirring occasionally, until thick, syrupy and reduced.

Pour in the beetroot juice, then continue to cook for 5 minutes until you get a glaze consistency. Cook the walnuts in a small pan of boiling water for 1 minute, then drain, pat dry with kitchen paper and allow to cool.

Once cool, roll the blanched walnuts in the icing sugar. Heat 1 tbsp of the olive oil in a pan over a medium-high heat and fry the coated walnuts for 2-3 minutes or until really crisp. Drain on a plate lined with kitchen paper and allow to cool.

To serve, put the beetroot wedges in a bowl and toss with a few tablespoons of the beetroot glaze to coat. Season with a pinch of sea salt. Arrange the glazed beetroot in a serving bowl and crumble the goat’s cheese on top. Break up the candied walnuts and scatter over the beetroot. Finish the plate with a few drops of the beetroot glaze left over from the bowl.