12th April 2018
Interview: Killian Fox
Photographs: Yousef Eldin
Serves 3 hungry people
INGREDIENTS
5 whole beetroot with leaves intact
4 free-range eggs
8 new potatoes
10 anchovy fillets
Salt & pepper
A glug of olive oil
A splash of red wine vinegar
METHOD
Wash the beetroot and place them whole in the oven. Cook for 1 hour or until tender all the way through.
Meanwhile wash the potatoes and boil them in salted water until cooked. Drain and set aside. Place the eggs in a pan of cold water and bring to the boil. Simmer for 6 minutes and then run them under cold water. Peel.
Skin the beetroots. Cut them into segments and arrange them on a plate with the new potatoes and eggs, also cut into pieces. Pour over a simple dressing of olive oil, vinegar and seasoning. Arrange the crispy leaves on top, dot some garlic mayonnaise around and serve.
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Gill Meller
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Inside Gill Meller’s Kitchen