Mangal flame badgers beetroot, pumpkin seed granola and cashew nut butter recipe

  • medium
  • 8
  • 4 hours plus time for fementing shio koji and beetroot, and dehydrating carrots
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These vegan barbecued skewers from Ramael Scully are made with the bright orange badger flame beetroot as well as blanched, dehydrated carrots and coated in a shio koji and beetroot glaze. They are served with a side of creamy cashew butter and topped with a crunchy, savoury granola.

First published in 2023




Shio koji

Preserved flame badgers beetroot

Dehydrated carrots

  • 2kg heritage carrots, topped and tailed, washed well, and cut into 1.5mm thick pieces

Cashew butter

Caramel for granola

Savoury granola

Beetroot glaze


  • Vacuum bag and machine
  • Dehydrator
  • Robata grill



In a small pot, bring the water up to 60°C set aside

  • 1l water

In a medium-sized sterilised jar, mix the koji with salt evenly. Pour in the warm water and mix everything together, then cover the top of the jar with muslin. Set aside at room temperature for 10 days


After the 10 days’ fermentation process, blitz the shio koji to a smooth liquid. It be stored in the fridge or frozen


Put the beetroots in several Vac Pac bags, roughly 500g of beetroot per bag. Add about 120g of shio koji per bag. Vac Pac the beetroot on full speed and compress. Leave for 2-3 months to ferment in the refrigerator


For the carrots, place the carrots in a dehydrator and then dehydrate for 24 hours. Store in a dry place

  • 2kg heritage carrots, topped and tailed, washed well, and cut into 1.5mm thick pieces

Preheat the oven to 160°C/gas mark 3


Roast the cashew nuts for 15 minutes until golden brown

  • 400g of cashew nuts

Once the cashew nuts are roasted, set them aside to cool down. Once cool, soak the nuts in oat milk for 12 hours


The next day, strain the nuts from the oat milk but do not discard milk. Use a Vitamix to blend the nuts with half the quantity of oat milk and water. Blend until it is a smooth, thick butter. You may need to add extra water or oat milk. Season with salt to taste


Next, make the granola. First, mix all the ingredients together for the caramel in a small pot and bring it to the boil. Take off the heat


Mix all the dry savoury granola ingredients together in a medium bowl. Carefully pour the caramel over the granola, and mix together gently. Check the seasoning, then allow to sit for 30 minutes


Preheat the oven to 100°C/gas mark 1/4


Bake the granola on a lined baking tray for 90 minutes, stirring occasionally so that it roasts evenly. Set aside to cool, than store in a container in a dry place


On the day you're ready to serve, make the beetroot glaze. In a medium-sized pan, mix 400g of the beetroot and shio koji liquor from the ferment together with the apple juice. Cook over a medium heat until reduced by half. Add in the ultratex, and then whisk until it forms a smooth, thin paste. Set aside to cool


Bring a large pot of water to the boil, and blanch the dehydrated carrots for 2 minutes. Drain, and then set aside on a tray to cool


Slice the fermented beetroot thinly


Carefully skewer the blanched carrot and and sliced fermented beetroot, alternating each one


Fire up the robata grill, and then barbecue the mangal skewers, brushing them with the beetroot glaze as they cook, until they are sweet and aromatic


Once the skewers are ready to serve, sprinkle the savoury granola evenly over each one. Serve on a plate with a quenelle of the room temperature cashew nut butter

First published in 2023

Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

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