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Ingredients

• 900 ml vegetable stock, approximately
• avocado oil, for frying
• 1 white onion, finely chopped
• 1 handfuls fresh herbs, (such as thyme, rosemary, oregano, sage), coarsely chopped
• 30 g peeled ginger, finely chopped
• 2 tbsp black mustard seeds
• 250 g risotto rice
• 300 g Swiss chard, leaves finely shredded, stalks finely chopped
• 2 tsp flakes sea salt
• polenta, for coating

• 5 g dried Chinese liquorice root
• 2 thai lime leaves
• 1 green chilli, chopped
• green cardamom, pounded
• 1 stalks lemongrass, sliced
• 150 g cooked pumpkin flesh
• 300 ml coconut milk

• 1 large pumpkin
• 3 tbsp avocado oil
• 150 g red onions, finely sliced
• 50 g peeled ginger, finely chopped
• 4 cloves garlic, finely sliced
• 50 g currants
• 80 ml sherry vinegar

• 800 g candy stripe/chioggia beetroot, washed (reserve the leaves)
• 100 ml cider vinegar
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, sliced
• 1 tsp cumin seeds
• 1 tsp fresh thyme, leaves only

Description

Peter Gordon Serves Up A Tasty Vegetarian Dish, Transforming Classic Winter Ingredients With The Addition Of Some More Exotic Flavours

UK TV