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Beetroot & fennel gratin with macadamia & hazelnut dukkah

  • 1 garlic clove, crushed
  • 1 tsp thyme, leaves picked and chopped ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
  • 500ml double cream
  • 50ml soy sauce, or 1 tsp sea salt Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
  • small knob of butter, for the dish Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 700g beetroot, thinly sliced Beetroot beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
  • 300g potato, thinly sliced Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
  • 1 large fennel bulb, sliced crosswise Fennel bulbLike Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
  • 1 leek, washed and sliced into rings Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
  • thumb-sized piece ginger, grated Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 6 large eggs
  • 85g bag watercress, washed Watercress wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
  • 1 tbsp extra-virgin olive oil
  • 100g macadamia nut
  • 100g hazelnut Hazelnut hay-zl-nutGrown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
  • 50g sesame seed
  • 2 tsp coriander seed Coriander seed kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
  • 2 tsp cumin seed
  • 1½ tbsp fennel seed Fennel seeds feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
  • 1½ tsp ground fenugreek
  • 1 tsp sea salt
  • 1 tsp hot smoked paprika (optional)
  • Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
  • Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
  • Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
  • Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
  • Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
  • To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.