Ingredients
| HERB OIL | |
| 30g coriander, parsley or tarragon stems and leaves | |
| 150ml cold-pressed sunflower or olive oil | |
| BLACKBERRY SAUCE | |
| 1½ cups blackberries (frozen is fine) | |
| ½ teaspoon coriander seeds | |
| ¼ teaspoon fenugreek seeds | |
| 1 clove garlic | |
| 2-3 tablespoons finely chopped coriander, mint or dill | |
| a pinch of chilli flakes | |
| 1 tablespoon tkemali or use 1 tablespoon lemon juice | |
| BEETROOT | |
| 3 medium beetroot | |
| a few fresh blackberries, halved for garnishing | |
| 2 tablespoons toasted almond slices |
I wish that tarragon was as abundant here as it is in Georgia where it’s used liberally for everything from flavouring mushroom khinkhali, in salads, and even a very bright green and refreshing lemonade. It was used to make a punchy vibrant oil in this dish that is based on one we ate at the upmarket Shushabandi restaurant in Tbilisi. I used coriander here as there was no French tarragon available. The blackberry sauce is also excellent with cooked chicken. It often has some sour grapes added to the sauce, but the gooseberry tkemali (see recipe) or lemon juice would work well here too.
View the recipe collection here
Instructions
| 1. | HERB OIL |
| 2. | Blanch the herbs in boiling salted water for 20 seconds, then plunge into iced water. |
| 3. | Squeeze out the water and blitz with the oil to a purée. |
| 4. | Strain through a clean cheese cloth into a jar. Discard the herb pulp. |
| 5. | This keeps refrigerated for at least a week, but bring to room temperature before using. |
| 6. | BLACKBERRY SAUCE |
| 7. | Put the blackberries in a saucepan with 2-3 tablespoons water and cook over a low heat for a few minutes until the fruit has softened. |
| 8. | Pass through a fine sieve and set aside to cool. |
| 9. | Toast the coriander seeds and fenugreek in a dry pan over low heat until fragrant. |
| 10. | Cool, then use a pestle and mortar to grind to a paste with the garlic. |
| 11. | Add to the blackberries along with the herbs, chilli flakes and tkemali or lemon juice. |
| 12. | BEETROOT |
| 13. | Either roast or boil the beetroot until tender. |
| 14. | When cool enough to handle, peel and set aside to cool. |
| 15. | Slice thinly and mix with enough of the blackberry sauce to coat. |
| 16. | Season with salt and pepper and arrange on a platter. |
| 17. | Drizzle with the herb oil, garnish with a few blackberries and the toasted almonds. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe