Roasted heritage baby beets with crispy tofu

Method

1. To make the roasted heritage baby beets, preheat the oven to 200C/180C Fan/Gas 6. Wrap the baby beets in a sheet of foil with the thyme, bay leaf, coriander seeds and a little oil drizzled over. Bake for 30-40 minutes until soft.

2. To make the beetroot purée, heat the olive oil in a saucepan and fry the beetroot with the garlic, chilli flakes and coriander seeds. Add the stock and remove from the heat. Once cooled slightly, transfer to a blender or food processor (or use a hand-blender) and blitz to a smooth purée.

3. To make the crispy tofu. preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the almond or soy milk into a shallow bowl. Combine the cornflour and plain flour on a plate.

4. Drop the tofu in the milk and then carefully dust the pieces in the mixture of the seasoned flours. Repeat this once mor, then deep fry for a few minutes until crisp. Remove using a slotted spoon onto a plate lined with kitchen paper and keep warm.

5. To make the burnt onions, rub the shallot halves with oil and add salt and freshly ground black pepper to taste. Place the shallots facedown into a frying pan over a low heat and cook them slowly to soften and darken – this will take around 20 minutes or so.

6. To serve, spoon some purée onto a plate, add the roasted baby beets, the crispy tofu and a few burnt shallot petals. Garnish with shisu and coriander cress.