Starter

Fennel and Beetroot Purée Bruschetta

(Serves Four People)

8 Slices of A White Sourdough Loaf
130ml of Olive Oil
50g Almonds
Around 250g of Cooked Beetroot
Three Garlic Cloves, Crushed
Medium Bunch of Parsley
2 Tablespoons of Red Wine Vinegar
3 Large Fennel Bulbs
Rock Salt And Black Pepper
Rocket

For your Beetroot Purée

Blend your Beetroot, Garlic, Chopped Parsley and Almonds in a food processor until you’ve a fairly coarse but light purée. Then add 50ml of Olive Oil and season with Rock Salt and Black Pepper.

For Your Fennel

Get rid of any bruised leaves, the stems, the fronds and the base of the Fennel. Cut your bulb into thin vertical strips and wash in a few different bowls of cold water. Place in a medium heated saucepan with 80ml of Olive Oil and just enough water to cover the Fennel strips. Allowing the steam to rise, cook for around 30 minutes. All the water should have been absorbed by the Fennel, and they should be tender to touch. Then slice and season.

For the Bruschetta

Make sure your Sourdough Loaf is cut in medium to thin slices, place the eight slices under a warm grill for a few minutes until crisp, turning once and adding a tiny spot of Olive Oil on each side. Plate two slices of Bruschetta on each plate and spread the cold Beetroot Purée on to each piece of Bruschetta generously. Then top with the hot Fennel and a few Rocket leaves.