The striking colours and presentation of Josh Eggleton's vegetarian dish are sure to make it a new go-to favourite. With layers of carrot and beetroot barley risottos, tender roasted butternut squash cubes and crunchy almonds, these flavours are sure to match style with flavour. Swap the Parmesan for a vegetable rennet-based hard cheese if cooking for vegetarians.
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Using 2 pans, add the carrots and 100ml of milk and a knob of butter to a pan, and the beetroot with the remaining milk and butter to the other. Gently simmer both until the vegetables are cooked
2 knobs of butter
200ml of milk
4
Add the cooked carrots to the blender with the carrot juice and blitz to form a purée, set aside. Repeat with the beetroot and its juice
5
Preheat the oven to 180°C/gas mark 4. Toss the diced butternut squash in olive oil, salt and pepper and then roast until tender, approximately 20-25 minutes. Set aside
Now start the risottos. Place 2 pans over a medium-high heat. Add a knob of butter to each, then add the garlic, celery and shallots and sweat until soft
Wash the barley for a few seconds under running cold water. Drain and divide evenly between the 2 pans. Add the white wine and a splash of water to both pans. Cook until absorbed
Add 100g of the carrot purée to one pan and 100g of beetroot purée to the other, stirring constantly until the grains are coated
9
Once all of the purée has been absorbed, divide the chopped almonds and Parmesan (reserving some of each for garnish) between the pans and stir until melted and combined
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Orange and pink risotto
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Orange and pink risotto