A starter to savour!


  • 4 banana shallots
  • 500 g wild mushrooms
  • 2 large beetroots
  • 2 shallots
  • 2 garlic cloves
  • 100 g butter
  • 2 sprigs of thyme
  • 100 g red chard
  • 100 ml chicken stock
  • 20 ml balsamic vinegar


  • Place the banana shallots in a pre-heated oven at 160°C for 45 minutes until tender.
  • Fry the mushrooms in butter with garlic and thyme. When cooked strain off excess the fat, add the chicken stock boil and blend in a food processor until a smooth puree.
  • For the beetroot, juice one beetroot and dice the other into 1cm cubes.
  • Cook the cubes in the beetroot juice with the balsamic vinegar and refrigerate when cooked.
  • To Serve:
  • Cut the top from the shallot, remove the inside and chop and mix with the mushroom puree.
  • When mixed refill the shallot skin and serve with the pickled beetroot and dressed red chard.