Butter-Glazed Tenderstem^®, Beetroot Hummus, Brown Butter Hazelnuts, Shallot Vinaigrette & Pickled Raisin Escabeche

Method

1. Add beetroot, chickpeas, tahini, garlic, lemon juice and olive oil to a blender. Blend until very smooth. Add a little water if needed to loosen.

2. Season with salt and lemon juice.
   

3. Add the raisins and sliced shallot and simmer gently for 2–3 minutes.

4. Remove from the heat and leave to cool in the pickling liquid.

5. Roughly chop the hazelnuts.
   

6. Melt the butter in a pan over medium heat. Continue cooking until the milk solids turn golden brown and smell nutty.
   

7. Add the hazelnuts and a pinch of salt. Combine and then remove from the heat.
   

8. Mix the sliced shallot, vinegar and Dijon. Leave for 5–10 minutes to soften and lightly pickle the shallot.

9. Whisk in the olive oil and season with salt and pepper.
   

10. Blanch the Tenderstem® in salted boiling water for 1–2 minutes, then drain well.
    

11. Heat a pan and add the butter.
    

12. Add the Tenderstem® and toss until glossy, lightly caramelised and cooked through.
    

13. Spread the beetroot hummus across the plate, arranging the butter-glazed Tenderstem® on top. Spoon over the shallot vinaigrette.

14. Add the pickled raisin and shallot escabeche.

15. Finish with the brown butter hazelnuts.

16. Blanch the Tenderstem® in salted boiling water for 1–2 minutes.
    

17. Chef Technique: Balance the sweet beetroot and raisins with plenty of acidity from the vinegar and lemon. The brown butter and hazelnuts add richness and texture.