Carpaccio of Sopley Farm Beetroot, Rosary Ash Goat’s Cheese, Honey Roasted Walnuts, Local Bee Pollen and Crispy Sage

His love of local ingredients and passion for entertaining guests with quirky gastronomic creations has endeared him to diners at each and every event and wedding at The Italian Villa.

Here he shares one of his secret recipes with us...

Carpaccio of Sopley Farm Beetroot, Rosary Ash Goat’s Cheese, Honey Roasted Walnuts, Local Bee Pollen and Crispy Sage

Serves 4 (weights are approximate)

• 100g beetroot
• 275g Rosary Ash goats cheese
• 50g walnut halves
• 2tsp honey
• 1tsp bee pollen
• 1 bunch of sage

For the beetroot marinade:

• 100ml virgin olive oil
• 2 cloves of garlic
• Rosemary Thyme
• 2 tsp balsamic reduction

Peel and thinly slice the beetroot on a mandolin, mix with the marinade and leave in the fridge for at least 3 days. Drain the beetroot, keeping the marinade, and lay on a tea towel or cloth to absorb any oil. Preheat a non-stick pan, add the walnuts and toast them slightly with the honey. In a shallow pan warm up the olive oil and drop the sage leaves in with a bit of sea salt and cracked black pepper, fry until crispy then drain on a cloth.

To plate up – lay the beetroot first on your plate, add neatly the slices of Rosary Ash goats cheese, sprinkle with the bee pollen, place on the crispy sage and drizzle with the marinade oil. Easy!

(The photo shows a garnish of home-made beetroot caviar as well, this is our little secret though….)