Beetroot and Goat's Cheese Tartare

Preheat the oven to 200°C (180°C fan). Spread a 1 cm layer of rock salt across a baking dish, nestle the whole unpeeled beetroot on top, and pour the remaining salt over to completely encase them.

Bake the salt-crusted beetroot for 70–75 minutes, until a skewer passes through the largest root with no resistance.

Remove the beetroot from the salt crust and leave until cool enough to handle. Rub the skins away with a clean cloth or paper towel, then cut the flesh into 5 mm dice and transfer to a mixing bowl.

Combine the diced shallots, capers, cornichons, parsley, chives, tarragon, Dijon mustard, sherry vinegar, olive oil, and honey in a small bowl and whisk together until emulsified.

Pour the dressing over the diced beetroot and toss well to coat. Season generously with flaky salt and black pepper.

Rest the dressed beetroot tartare at room temperature for 20 minutes so the flavours meld.

Beat together the goat's cheese, crème fraîche, and lemon zest with a fork until smooth and spreadable. Season lightly with salt and pepper.

Place a 9 cm ring mould on each plate, press a quarter of the beetroot tartare firmly into the mould, and lift the ring away cleanly. Spoon a generous quenelle of the goat's cheese mixture alongside. Scatter broken walnuts and pea shoots over the plate and serve with toasted sourdough.