Chocolate Beetroot Cake, Rhubarb Gel, Poached Pear, Micro Herbs and Lemon Shortbread

Cake

1. Heat oven to 180°C/360°F/gas mark 4, or slightly lower for a fan-assisted oven. Grease and line a large rectangular cake tin with a large strip of baking paper.
2. Brew a strong coffee, measure out 60ml/4 tbsp and pour it over the coconut oil to melt it.
3. Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk. Blend until the mixture is smooth and there are no pieces of beetroot left.
4. Transfer the beetroot mixture to a large mixing bowl.
5. Stir in the sugar.
6. Place a sieve over the bowl and sift in cocoa powder, salt, both raising agents and flour.
7. Fold dry ingredients into the wet ingredients.
8. Transfer it into the prepared baking tin and bake for about 55 minutes to 1 hour, until a toothpick comes out clean of cake crumbs.
9. Once cooled, cut into bit size squares.

Rhubarb gel

Please note: This gel has quite a sharp flavour, which works well with the other elements on the plate. However you could add a tablespoon or so of sweetener such as maple or agave syrup if you would like it sweeter.

1. Pour the water into a medium saucepan and sprinkle the agar flakes on top. Bring to the boil then reduce to a simmer. Stir until the flakes are completely dissolved (about 10 minutes).
2. Remove from the heat and stir in the juice.
3. Pour into mini square jelly moulds or silicone ice cube trays and leave to set for at least 4 hours or overnight.

Shortbread

Makes 20 biscuits

1. Preheat oven to 180°C/360°F/gas mark 4.
2. Place the flour, salt and margarine into a bowl and gently rub in with your fingertips.
3. Add the sugar and lemon zest. Stir, then bring together into a ball.
4. Dust your work surface and rolling pin with a little flour and gently roll out the dough.
5. Cut the dough into biscuits and place onto a lined baking sheet. Dust the biscuits with a little extra sugar.
6. Bake for 10–15 minutes or until golden. As the biscuits cool, they will crispen.

Chef’s tip: Can be stored in an airtight container for up to 5 days.

To assemble the dish

Using ideas and techniques outlined at the start, use a large plate and gently place all elements onto it. Try to create height and make sure to use liquid from the pears, drops of coconut milk, and intersperse with micro herbs and shards of dark chocolate created with a sharp knife or peeler.

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