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Butter-roasted cherry tomato pasta
14 ratings
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Butter-roasted cherry tomato pasta
Pasta and balsamic vinegar in the cupboard? Cherry tomatoes, butter and cheese in the fridge? Then you’re all set to make this delicious tomato pasta recipe on a student budget. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians.


By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 2–3

Dietary


Vegetarian

Ingredients
400g/14oz cherry tomatoes
35g/1¼oz unsalted butter, cut into small pieces
1 tsp balsamic vinegar
200–300g/7–10½oz pasta shapes
sea salt and freshly ground black pepper
Parmesan cheese, grated, to serve (or a similar vegetarian hard cheese)
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce.

When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan.

Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta.

Check the seasoning before serving with a generous sprinkling of cheese.

Butter-poached eggs with spinach
11 ratings
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Butter-poached eggs with spinach
This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. This is a high-protein breakfast that will really fill you up, but as it is quite high in calories it should be paired with lower calorie lunch and/or dinner on a diet day.

Each serving provides 457 kcal, 23g protein, 42g carbohydrates (of which 5g sugars), 20g fat (of which 8g saturates), 9g fibre and 1.6g salt.


By Hattie Ellis
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Dietary


Vegetarian

Ingredients
20g/¾oz butter
1 tsp olive oil
250g/9oz baby spinach
10 cherry tomatoes, halved
2 large free-range eggs
½ lemon, juice only
salt and freshly ground black pepper
2 x 100g/3½oz slices wholegrain bread, to serve
How-to-videos
Method
Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted.

Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest.

Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm).

Meanwhile, toast the bread on both sides.

Season the egg and squeeze over the lemon juice. Serve immediately with the toast.

Butter bean curry with smoked haddock
15 ratings
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Butter bean curry with smoked haddock
Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching.

For this recipe you will need a pestle and mortar and a blender.


By Ellis Barrie
From Ready Steady Cook
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
For the spice mix
1 tbsp medium curry powder
1 tsp nigella seeds
1 tsp coriander seeds
1 tsp yellow mustard seeds
6 cardamom pods, seeds only
1 tsp ground turmeric
½ flaked sea salt
For the paste
15g/½oz fresh root ginger, peeled and roughly chopped
4 garlic cloves
½ long red chilli, roughly chopped
1 large ripe vine tomato, roughly chopped
1 tbsp sunflower oil
For the curry
15g/½oz butter
1 tbsp sunflower oil
1 medium onion, finely sliced
400g tin butter beans, drained
400g tin coconut milk
3 tbsp finely chopped fresh coriander, plus extra to serve
1 tbsp fresh lime juice, plus extra to taste
salt and freshly ground black pepper
For the fish
300ml/10½fl oz milk
2 x 150g/5½oz smoked haddock fillets
For the poached eggs
1 tbsp white wine vinegar
2 free-range eggs, for poaching
Method
To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.

Place all the ingredients for the paste into a blender or food processor and blitz until smooth.

To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.

Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste.

While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness.

To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.

Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve.

Black lentil tarka salad
5 ratings
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Black lentil tarka salad
15 minutes and a raid of your store cupboard is all you need to make this hearty lentil and chickpea salad, dressed in an aromatic spiced tarka.


By John Whaite
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Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2–4

Dietary


Vegetarian

Ingredients
For the salad
400g tin chickpeas (preferably black chickpeas), drained
400g tin black beans, drained
250g pouch cooked beluga lentils, drained
small handful coriander, roughly chopped
½ lime, juice only
For the tarka
50ml/2fl oz sunflower oil
1 green chilli, finely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
30g/1oz fresh root ginger, peeled and finely grated
1 tsp black mustard seeds
2 tsp cumin seeds
1 tsp nigella seeds
10 dried curry leaves
1 tsp fine sea salt
Method
To make the salad, toss all the ingredients together in a large mixing bowl. Set aside.

To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute.

Pour the tarka straight into the bowl with the beans, season with the salt and stir together.

Black Forest trifle
4 ratings
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Black Forest trifle
This Black Forest trifle uses chocolate-flavoured custard, layered with either chocolate cake or brownies (depending on your preference) and cherries – all topped with whipped cream, crushed amaretti biscuits and grated chocolate. What's not to like?


By The Hairy Bikers
From The Hairy Bikers' Comfort Food
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 8

Dietary


Vegetarian

Ingredients
For the chocolate custard
100g/3½oz dark chocolate, broken into pieces
300ml/10fl oz full-fat milk
300ml/10fl oz double cream
1 vanilla pod, split
6 free-range egg yolks
100g/3½oz caster sugar
2 tbsp cocoa powder
1 tbsp cornflour
For the trifle
400g/14oz chocolate cake or brownies
50g/1¾oz black cherry or Morello cherry jam
100g/3½oz Kirsch or cherry brandy
300g/10½oz pitted black cherries
150g/5½oz amaretti biscuits
300ml/10fl oz double cream
chocolate curls, to decorate
Recipe tips
Method
First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water). Leave to cool.

Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly.

Put the egg yolks, caster sugar, cocoa powder and cornflour into a bowl and whisk, preferably with electric beaters, until the mixture is very well aerated, pale and stiff enough so that it keeps shape when you trail the beaters through it.

Pour the slightly cooled milk and cream mixture over the eggs, mixing as you go, then stir in the melted chocolate. Mix thoroughly, then rinse out the saucepan and return the custard to it. Cook, stirring constantly until the custard thickens – this can take anything between 10 and 20 minutes depending on how high you dare have the heat. Do not have it on too low a heat as it will not thicken, but make sure you do not let the mixture boil and keep stirring.

When the custard has thickened to the point of thick double cream, transfer to a jug and cover with clingfilm to stop a skin from forming. When cool, transfer to the fridge – the custard will continue to thicken while it chills.

To make the trifle, cut the brownies or chocolate cake into fairly thin slices and spread with the jam. Sandwich together and arrange in the bottom of a large trifle bowl. Pour over the kirsch or cherry brandy, then sprinkle over the cherries.

Put a layer of the amaretti biscuits over the cherries, then pour over the custard in a thick, even layer. If you have time, place in the fridge until almost ready to serve, again covered in cling film.

Whisk the double cream in a bowl until it forms soft peaks, then smooth this over the custard. Decorate with chocolate curls.

Black Forest gâteau
8 ratings
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Black Forest gâteau
Make a genoise sponge for the lightest, fluffiest Black Forest gâteau filled with cherries and cream. Absolutely classic.


By Giorgio Locatelli
From Family Cooking Showdown
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 8

Dietary


Vegetarian

Ingredients
6 free-range eggs
250g/9oz caster sugar
100g/3½oz plain flour
60g/2¼oz cocoa powder
150g/5½oz butter, melted and cooled, plus extra for greasing
100g/3½oz morello cherry jam
425g tin pitted black cherries, drained
500ml/18fl oz double cream
2 tbsp icing sugar
100g/3½oz dark chocolate, to decorate
How-to-videos
Method
Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.

In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.

In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.

Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.

Divide the mixture equally between the three tins and bake for 20–25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.

Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.

Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.

When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.

Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.

Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it’s made.

Barbecued sirloin with chimichurri sauce
2 ratings
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Barbecued sirloin with chimichurri sauce
Barbecues aren't just for burgers! This South American steak recipe is quick and tasty, and great for feeding a crowd.


By Valentine Warner
From What to Eat Now
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Preparation time

overnight

Cooking time

30 mins to 1 hour

Serves

Serves 8–10

Ingredients
For the chimichurri sauce
2–3 long red chillies, seeds removed and finely chopped
10–12 garlic cloves, finely chopped
2 large handfuls finely chopped fresh curly-leaved parsley, leaves only
4 heaped tsp dried oregano
2 tsp sea salt flakes
5 tbsp red wine vinegar
4–5 tbsp extra virgin olive oil
For the barbecued sirloin
2kg/4½lb well-hung boneless beef sirloin, not rolled (weight after bone removed)
sea salt flakes and freshly ground black pepper
How-to-videos
Method
For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4–6 hours to allow the flavours to infuse, or preferably overnight.

One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals.

Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)

Sear the fatty side of the sirloin for 4–6 minutes, or until golden brown, then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking.

When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2–3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.

Barbecued sausages with beer-mustard onions
2 ratings
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Barbecued sausages with beer-mustard onions
What's not to love about a barbecued sausage? Add mustard and roasted onions for the full monty.


By Jo Pratt
From The Nation's Favourite Food
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Makes 8

Ingredients
4 large onions, thinly sliced
150ml/5fl oz dark ale or bitter
1 tbsp demerara sugar
1 tbsp wholegrain mustard
large k**b of butter
1 large sprig of thyme
salt and freshly ground black pepper
8 good-quality, thick sausages (experiment with some of the many varieties on offer)
8 bread rolls, or pieces of French bread
Method
Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time.

Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate.

Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top.

Barbecued salmon skewers with raita
7 ratings
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Barbecued salmon skewers with raita
A quick and easy tikka marinade gives salmon a lovely spicy flavour. B**g the skewers on the barbie for a simple, healthy summer supper.


By Rachel Phipps
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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
75g/2¾oz natural yoghurt
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
2 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp mild chilli powder
¼ tsp sea salt
375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
2 lemons, very thinly sliced
For the raita
¼ cucumber, grated
60g/2¼oz natural yoghurt
large handful fresh mint, finely chopped
¼ tsp golden caster sugar
½ lemon or lime, juice only
Method
Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.

Meanwhile, soak 4 wooden barbecue skewers in cold water.

To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.

Preheat the barbecue.

Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.

Cook on the barbecue for 10–15 minutes, or until the salmon is just cooked through. Serve with the raita.

STUDENT

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BBC Food

Autumn pudding
5 ratings
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Autumn pudding
This autumnal version of summer pudding is a great way of making the most of Autumnal fruit. Serve with a drizzle of double cream.


By The Hairy Bikers
From Hairy Bikers' Best of British
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Preparation time

overnight

Cooking time

1 to 2 hours

Serves

Serves 6

Dietary


Vegetarian

Ingredients
400g/14oz English pears (such as Conference), peeled and cut into quarters
300g/10oz cooking apples (such as Bramley), peeled and cut into quarters
500g/17oz ripe plums, halved, stone removed
450g/1lb fresh blackberries
200g/7oz caster sugar
15g/½oz butter
sunflower oil, for greasing
10 thick slices white bread, crusts removed
Method
Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.)

Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz.

Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes.

Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin.

Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy.

Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin.

Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl.

Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight.

When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice.

Aubergines in tamarind sauce with baked halloumi and saffron rice
23 ratings
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Aubergines in tamarind sauce with baked halloumi and saffron rice
A fantastic, decadent Middle Eastern feast, perfect if you're feeding a large crowd!


By Sabrina Ghayour
From Saturday Kitchen Best Bites
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Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

Dietary


Vegetarian

Ingredients
For the aubergines
1 tbsp vegetable oil, plus extra for frying
2 large onions, thinly sliced into half moons
1 garlic bulb, cloves peeled and smashed
1 tsp ground cinnamon
3 tbsp tamarind paste
2 x 400g tins chopped tomatoes
4 tbsp runny honey
6 aubergines, halved and cut into large wedges
sea salt flakes and freshly ground black pepper
For the baked halloumi
250g/9oz halloumi
2 tbsp rose harissa
2 tbsp runny honey
1 lime, juice only
For the rice
180g/6¼oz basmati rice
1 tbsp vegetable oil
½ large garlic bulb, cloves peeled and thinly sliced
pinch saffron
50g/1¾oz fresh dill, finely chopped
50g/1¾oz unsalted butter, diced
200g/7oz frozen peas
sea salt flakes and freshly ground black pepper
4 flatbreads, to serve
Method
For the aubergines, heat the vegetable oil in a large sauté pan over a medium heat. Fry the onion for 8–10 minutes, or until browned but not burnt. Add the garlic cloves and cinnamon to the saucepan and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously with salt and pepper. Reduce the heat to low and simmer gently for 1 hour, until the sauce has reduced a little, sweetened and intensified in flavour.

Meanwhile, line a baking tray with a double layer of kitchen paper. Pour enough vegetable oil into a large saucepan to achieve a depth of about 2.5cm/1in. Place the oil over a high heat and once hot, add the aubergine wedges. Fry for 15 minutes, turning occasionally with tongs, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined tray to drain. Pat with kitchen paper to absorb any excess oil. Once the sauce has cooked, add the aubergine wedges to the sauce and carefully stir to mix.

For the baked halloumi, preheat the oven to 220C/200C Fan/Gas Mark 7. Take a large square of kitchen foil and line it with baking paper. Place the halloumi in the centre of the baking paper. Mix the harissa, honey and lime juice together in a small bowl and pour the mixture over the halloumi. Bring the baking paper up around the cheese, repeat with the foil and seal the parcel tightly at the top. Place on a small baking tray and bake for 30 minutes.

For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Drain again and set aside.

Heat the vegetable oil in a large saucepan over a medium–low heat. Add the garlic and fry for 1–2 minutes, or until soft, translucent and golden around the edges. Crumble in the saffron, add the dill and fry for a few minutes more. Season with salt and pepper. Stir the butter into the pan until melted and then add the cooked rice. Stir-fry for 2–3 minutes, add the peas and cook for a few more minutes. Cover the pan with a lid and cook for a final 10–15 minutes.

Serve the aubergine with slices of the baked halloumi, the saffron rice and flatbreads.

Watercress comes into season in April, when its peppery flavour will work in contrast to the rich goats’ cheese.


By Simon Rimmer
From Something for the Weekend
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary


Vegetarian

Ingredients
For the beetroot
250g/10½oz fresh beetroot
salt and freshly ground black pepper
75ml/3fl oz olive oil
1 tbsp balsamic vinegar
For the goats' cheese
vegetable oil, for deep frying
200g/7oz soft goats' cheese
75g/3oz plain flour
200g/7oz flaked almonds
For the dressing
200g/7oz fresh basil leaves
75g/3oz smoked almonds
1 garlic clove
100g/3½oz parmesan cheese, or similar vegetarian hard cheese
100ml/3½fl oz olive oil
small handful watercress, to serve
Method
Preheat the oven to 200C/400F/Gas 6.

For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.

Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.

Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.

For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.

Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) .

Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.

For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.

To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.