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To pickle the quince, bring the pickle ingredients to the boil and pour over the quince whilst still warm. Transfer everything to a vacuum bag and seal in a chamber sealer. Leave to pickle for 24 hours
250g of white balsamic vinegar
250g of Chardonnay vinegar
230g of water
1 sprig of lemon verbena
1 quince, peeled
Preheat the oven to 180°C/gas mark 4
Rub the Cheltenham beetroot with the olive oil, salt and pepper. Place onto a tray with the thyme sprigs and roast in the oven for about 30 minutes until cooked but not soft
4 Cheltenham beetroot
25g of olive oil
1 sprig of thyme
Leave the beetroot to cool slightly before peeling and cutting into 3 small pieces per portion
Use all of the trimmings from the Cheltenham beetroot to make the purée by blitzing in a blender until very silky and smooth. Cover and set aside in a warm place
Thinly slice the baby beetroots and marinate with the pickle liquor from the quince. Drain the quince and cut into a small dice
1 baby golden beetroot
1 baby white beetroot
In a small saucepan, very gently wilt the spinach in a little olive oil and season with salt
16 spinach leaves
To serve, swipe the beetroot purée across the plates and arrange the cooked beetroot on top. Arrange the quince and sliced baby beetroot around the beetroot, drape over the spinach leaves and garnish with chervil sprigs
1 handful of chervil
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