Smoked beetroot tartare, Cacklebean egg yolk, hazelnut

Robin Gill serves up a very special beetroot tartare made of fermented and smoked beetroot – a stunning vegetarian dish that is well worth the effort. Make sure you remember to make some ember oil when you next have the barbecue out. This recipe was taken from Larder by Robin Gill, published by Absolute Press. Photography by Paul Winch-Furness.

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