Beetroot Jelly, Goat's Cheese and Dill Bruschetta

There’s no hiding the Scandinavian influence on this dish. Beetroot, dill, tangy cheese - it all screams chilly northern nights to me. Even the fermented vegetables replicate in part another famous Scandinavian ingredient, cured fish. While I have noted it as optional, I would highly recommend its inclusion - especially if you can get your hands on kohlrabi.

2-3 beetroot, around 250g

5 garlic cloves

125ml cider vinegar

125ml apple juice

125g caster sugar

1 tsp salt

Vegetarian gelling agent, enough for 250ml

4 sourdough slices/8-12 bruschetta

200-250g hard goat’s cheese

Your choice of fermented root vegetable, optional

Small bunch of fresh dill

1. Peel and finely grate the beetroot. Add to a large pan, along with three minced garlic cloves, the cider vinegar, apple juice, sugar, salt and gelling agent. Bring to the boil, then simmer for at least 90 minutes until thick and reduced. If you’re able to, do this a day early and allow the jelly to sit in the fridge overnight.

2. Toast the bread of your choice, then rub the remaining two peeled cloves of garlic over them. Spread a thick layer of beetroot jelly over the bread. Slice your cheese and pile on top.

3. Dice your fermented vegetables if you’re using, then scatter over the cheese. Finish with a generous pinch of fresh dill.