• Steamed mushroom cabbage rolls with beetroot risotto
• Hot roasted beetroot and red onion soup with dumplings
• Chilled beetroot-and-apple soup
• Beetroot and goat’s milk cheese tart with granadilla dressing
• Seared steak with red onion and beetroot confit

Poach stone fruit

Bring a large pan of water to the boil. Remove from the heat and add the fruit - a few at a time, and leave for 1 minute.

Remove the skins and set aside.

Place 2 cups of verjuice, 60g sugar, the seeds and pod of one, split and scraped vanilla pod into a pot.

Simmer until the sugar has dissolved and the liquid has reduced by half.

Add the fruit. Pour the syrup over the blanched fruit and remove the pod just before serving.

Find out more about poaching in our Trends page.