1kg mixed baby beetroots, a combination of normal, golden, candy, white and ?the long, slim Cylindra variety (depending ?on what’s in season and what you can find)

2 white peaches

1?2 a bunch ?of land cress, rocket or watercress, to finish

For the ajo blanco

1?2 a large loaf of white bread

80g whole blanched almonds

1 clove of garlic, crushed

300ml whole milk

50g seedless red grapes, cut in half

3 Granny Smith apples, peeled and cut into small chunks

25ml Moscatel vinegar

150ml extra virgin olive oil

sea salt and freshly ground black pepper

For the vinaigrette

1 bunch of fresh dill, very finely chopped

30ml Moscatel vinegar

90ml extra virgin olive oil

sea salt and freshly ground black pepper


1. First, make the ajo blanco. Put the bread, almonds, garlic and milk into a bowl, mix together and refrigerate overnight. The next day, put the contents of the bowl into a food processor with the grapes, apples and vinegar and blend until you have a creamy purée with no lumps. Add the olive oil and continue blending until creamy and fairly smooth, then adjust the seasoning to taste.

2. Put the unpeeled beetroots into a large pan of water with a pinch of salt and bring to a gentle boil. Cook until the beets are soft. Rather than checking this by piercing them with a knife (which makes the juices run out), remove a beetroot and squeeze both sides with your fingers; if you don’t feel any resistance, they're done. Drain the beetroots and push the skin off with your hands while still warm. Cut into roughly 2.5cm cubes (so you can eat them in one bite) and leave to cool.

3. Peel the peaches and cut into the same size cubes as the beetroot.

4. To make the dressing, put the chopped dill, vinegar and oil into a large bowl and whisk together to emulsify. Add the beetroot and peach cubes, then season with salt and pepper – seasoning at this stage makes it easier to see how much you need. Leave to sit for 5 minutes, mixing occasionally, so that the beetroots lose their juices slightly and mix with the dressing.

5. Spoon the ajo blanco on to your plates, followed by the dressed beetroot and peach, and top with the leaves.

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