Many people believe that preparing and cooking beetroot is a long and wearisome process. Not the case here, where the beets are simply peeled in their raw state, grated and dressed and then ready to eat. I use an Irish goat's cheese such as St Tola or Ardsallagh in this salad. A few rocket leaves and/or mint leaves could also be added to this salad for a fresh green twist.
These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn and Mango Fool in winter. They are very handy as the slab of uncooked biscuit keeps in the freezer and you slice off thin sheets and cook them as needed.
These burgers are sweet and delicious. Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential for a good burger. If the meat you are using is too lean the burgers will be dry, hard and lacking in flavour. The other crucial point to remember for any kind of minced meat dish is that the mince needs to be really fresh, so minced on the same day you are going to cook and eat them. Minced meat deteriorates faster than any other prepared meat, hence freshness is paramount. Aromatic roast fennel seeds work beautifully here as they do with almost any cut of pork and the pistachio nuts add their own magical flavour and texture. I serve these with various different dishes. A plain mashed potato is good as is the courgette and marjoram mash. They also sit happily with a tomato stew or sauce. A Bramley apple sauce or the version with plums is also good. Cook the burgers fully: this is not the time for a rare burger.
This is one of those recipes that somehow is greater than the sum of its parts. Raspberries, sugar and cream - three easy to source ingredients that produce a rich and luscious result. When available and in season, I use fresh raspberries. However this is excellent made with frozen berries and I have not quite decided yet if it is not actually better made with the frozen fruit. Soft fruit becomes tarter when frozen and this seems to accentuate the flavour when the fool is made with the frozen berries. Serve vanilla shortbread biscuit with the fool. If you have some of the fool left over, freeze it and serve as a raspberry ice.