40g/1½oz small candy beetroot, scrubbed and cut in half
40g/1½oz small beetroot, scrubbed and cut in half
40g/1½oz small yellow beetroot, scrubbed and cut in half
20²µ/¾´Ç³ú beetroot leaves, to serve
100g/3½oz new season carrots, peeled
20²µ/¾´Ç³ú fresh dill, picked
2 garlic cloves
1 garlic clove, chopped
lemon juice, for seasoning
20²µ/¾´Ç³ú fresh flatleaf parsley, roughly chopped
1 rosemary sprig
2 thyme sprigs
freshly ground black pepper
olive oil, for seasoning
100ml/3½fl oz olive oil
100ml/3½fl oz red wine vinegar
20ml/¾fl oz red wine vinegar
150²µ/5½´Ç³ú sea salt, plus extra for sprinkling
20²µ/¾´Ç³ú walnuts, roasted
2 x 250g/9oz pork chops, preferably Gloucester Old Spot, French trimmed
1 slice day-old bread, roughly chopped