Elderflower jelly with beetroot relish, goat's cheese and caraway tuile

To start the recipe, zest and juice the lemon

Warm the cordial, wine and lemon juice and zest together in a small pan

Soak the gelatine leaves in cold water for 5 minutes to soften. Add the softened gelatine to the cordial mixture. Pour into a plastic or stainless steel tray and refrigerate until set

To make the relish, peel the beetroot and grate it into a pan. Add the chopped shallot, juniper berries, vinegar and sugar and cook gently until soft

Preheat the oven to 180ºC/Gas mark 4

Peel and boil the potatoes, then pass through a ricer while still hot. Mix the potato and egg white together. Spread in one large round on a Silpat mat and sprinkle the caraway seeds and Parmesan on top

Bake for 5 minutes, then fry in the deep-fat fryer at 180ºC until crisp. Break into jagged pieces

Cut the goat's cheese into 6 slices. Finish the dish by chopping the jelly into cubes and serving with a quenelle of beetroot relish and a slice of goat's cheese garnished with tuile pieces