Ingredients

Piece puff pastry rolled out to 12” x 8’

3 beetroots, scrubbed clean

handful thyme

2 cloves garlic

30ml balsamic

30ml olive oil

125ml cream

125g soft goats cheese

5g chilli flakes

1 egg

handful picked kale

Method

1. Toss the beets in oil, vinegar and thyme. Wrap in foil, roast at 200°c for 30 minutes until soft, cool

2. Beat the cream, cheese, egg and chilli together

3. Score a 1cm border on the pastry. Cut the corners diagonally to meet the border.

4. Fold up the edges of the pastry to form a wall. Spoon in the cream mix

5. Slice the beets, sit on top

6. Bake at 200°c for 45 minutes

7. After 35 minutes add kale

8. Serve warm

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com