There’s nothing quite like beetroot in our opinion – it’s a brilliantly versatile vegetable. It plays its part is our salad counter through most of the late summer and into the winter months and we also make a velvety beetroot and dill soup that is great hot or cold. We love beetroot so much that we decided to squeeze another recipe through our kitchen and make a dip. This is perfect with hot toast and crumbled blue cheese or as an accompaniment to a smoked mackerel salad.
Everyone loves a cheese straw – and they are the perfect party food. We love to serve them at drinks parties as they can easily be pulled out for last minute festive gatherings. Just take them to the egg wash and sesame seed stage and freeze till needed. Defrost then follow the method for baking. This version gives a slightly more grown up take on the classic with tangy goat’s cheese, salty anchovies, with the addition of aromatic fennel seeds and a hit of heat from dried chilli.