Sous-Vide Beetroots, with Herb Crusted Lamb and Lettuce Sauce...

Beetroot, with herb crusted
lamb, lettuce sauce and jus

Ever since I first saw candy beetroot (the one's with the pink rings) and golden beetroot, I've been obsessed with showcasing their beautiful colours.  Needless to say, as soon as you try to cook them, they tend to lose their colour, or their colour bleeds into everything else - saving that colour has become a bit of a holy grail for me.  Usually I've resorted to serving them raw, which isn't exactly a hardship.  However, on The Great British Menu, the lovely Simon Rogan sliced his very finely, and cooked them sous vide in a water bath... That's been in the back of my mind ever since.

The Scandilicious Chelsea Bun...

I've been following Signe on twitter for ages now, and there's always something very familiar about her flavour combinations and recipes...  That's not to say that I've found them available widely, on the contrary, but having grown up in Germany there's something about the Scandinavian palate that resonates strongly with my childhood.  We spent a lot of time living around Bremen, and Hamburg, right at the top of Germany and not far from Scandinavia proper.  And since Signe released her new Baking book, I've been dying to delve into it to try something.