Beetroot tart with poppy seed cream cheese and Sichuan pepper

Place the cream cheese into a large mixing bowl. Grate the lemon zest into your cream cheese and then add the soaked poppy seeds. Try to make sure the seeds are as dry as possible before adding

Use a silicone spatula or a wooden spoon to beat it together and then add a pinch of salt to taste

Transfer to a piping bag and tie at the top. It can be stored in the fridge for up to two days

For the tart cases, preheat the oven to 180°C. Begin by unrolling the puff pastry and cutting it into 7cm squares. Lightly spray the fluted tart cases with baking spray and push a square of pastry into each one. Do not push too hard, as this could make the cases stick

Then place an additional tart case on top of each pastry, so it is between two tart cases. Place the tart cases on to a baking tray and then place another baking tray on top of the tart cases. Weigh the cases down a bit by placing a couple of pots or pans on top. Bake in the oven for 14 minutes

Remove the top baking tray from the tart cases and you will be able to see the overlapping pastry and judge if they are cooked by the colour. They should have a nice golden-brown colour, not too pale. If they need longer, continue cooking until they look right. Once cooked, remove from the oven and leave to cool for about 30 minutes

Once cooled, remove the top tart cases. They should just pop out, but you may need to use a small knife to loosen them. Once removed, using a zest grater or small serrated vegetable knife, trim off the overhanging pastry. Work around the top of the pastry case, and once finished, the case should pull out quite easily. If you cannot pull the pastry case out, try going over the edges of the case again with your knife or zest grater, as there is probably some excess pastry keeping the case in place

For the pickled golden beetroot, add the vinegar, water, sugar, olive oil, white wine, a pinch of salt, coriander seeds, fennel seeds, star anise and shallot to a saucepan. Place the saucepan on a moderate heat and bring to the boil, using a whisk to incorporate all the ingredients, especially the sugar. Once boiled, set aside to cool completely and allow the ingredients to infuse

Now take the raw golden beetroots and slice them finely on a mandoline. You want to have 2mm-thick slices. Put the slices on a flat surface and use a 10cm fluted ring cutter to get 6 evenly sized discs. Then use a very small star cutter to cut out 24 little stars to decorate the tarts. Put the slices into a small bowl or container. Place the pickle liquor back on the heat and re-boil. Once boiled, using a fine sieve or chinois, strain the pickle liquor over the golden beetroot discs. Cover with cling film and set aside to cool for 20 minutes. Once cooled, put them in the fridge for later use. You can keep them in the fridge for up to 3 days

Prepare the beetroot tartare by taking the cooked red beetroots and finely dicing them – the finer they are diced, the better, but be careful not to create a purée! You want texture in this mix. Now add the shallot, mayo, Tabasco, Worcestershire sauce and salt. Mix the ingredients together and taste. Add more salt if you wish

Once you are happy with the flavour balance, put the tartare into a piping bag and store in the fridge until required. The tartare will keep in your fridge for up to 3 days

For the beetroot purée, first roughly chop your cooked beetroots into small pieces and place into a pan. Now add the remaining ingredients including your Sichuan peppercorns – they're very strong, so watch out! Place on a medium heat and reduce the liquid until it becomes glossy and thick

Transfer the mixture to a blender and blend until smooth and shiny. Once you are happy with the consistency, pass through a sieve or chinois. Allow the purée to cool

Once cooled, place into a squeezy bottle or piping bag. It will keep in the fridge for up to 3 days

To assemble, start by building the tarts. It's best to do this on a tray, so that any mess does not get on the plates. Once the tarts are assembled, they can be transferred to the plates prior to serving

Take the fluted tart cases and pipe in a nice amount of the cream cheese. Over the top, pipe on a generous amount of the beetroot tartare, creating a peaked top. Next, put five of the beetroot stars into each portion of the tartare. Pipe a few small dots of beetroot purée in between the discs

For the plates, place a fluted disc of golden beetroot in the middle of the plate. Put a generous dot of beetroot purée in the centre on which the tart will sit. Now sit the tarts on each plate and garnish with garden herbs and edible flowers if you like. Once happy with your plate, serve to your guests and enjoy