黑料大事记

Ingredients :

• 2 Freshly picked medium sized beetroots peeled and cut into wedges
• 1 medium red chilli, finely sliced
• 4 bay leaves
• 1 tablespoon of toasted cumin seeds
• 1 garlic clove, bashed
• 1 bottle of River Cottage Hedge Kombucha

听惭别迟丑辞诲:

1. Heat a saute pan on a high heat until it smokes,
2. Add a drizzle of rapeseed oil followed by the beetroot, garlic, chilli and cumin.
3. Saute until all ingredients gain a little colour.
4. Add the kombucha and reduce to a simmer.
5. Cook until the beetroot starts to soften, turn the heat up high and reduce the remaining liquor down until it coats the beets.
6. Season and serve.