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Duck & beetroot toasts

  • 250g chopped beetroot Beetroot beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
  • 1 small red onion, chopped, plus extra to serve
  • 1 tbsp red wine vinegar
  • finely grated zest 1 orange Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • baguette
  • duck pâté, or goat's cheese
  • Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
  • Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
  • To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.