A Pink Evening at Lotte Duncan's

I was interested to see how Lotte uses our vinegars so was delighted when I spotted that she was doing an "Easy Summer Entertaining" cookery demonstration at Lotte's Kitchen a while ago. I immediately booked my place which was just as well, because it was sold out. Turning up on a balmy evening, the room was filled with 23 other expectant visitors, all keen to learn a few Lotte tricks.

On the evening, Lotte put everyone beautifully at ease with her entertaining and relaxed style as she constructed some fabulous recipes, including:

Beetroot and Goat's Cheese Salad with Raspberry Vinegar (recipe below)
Pink Meringues with Clotted Cream and Strawberries

Beetroot and Goat's Cheese Salad with Raspberry Vinegar

by Lotte Duncan

Serves 4

Ingredients:

8 rashers free-range dry cured, unsmoked streaky bacon

3 tbsp Rapeseed Oil

4 tbsp Raspberry Vinegar (or Cherry/Blackberry/Strawberry & Mint)

1 tsp Wholegrain Mustard

8 Medium, cooked baby beetroot (not in vinegar)

2 tbsp Chopped, fresh Mint leaves

1 Cos lettuce, leaves roughly torn

110g Young Goat's Cheese

Salt and freshly ground black pepper

Method:

Grill the bacon rashers until crispy, turning occasionally. Drain on kitchen paper and set aside.

Make the dressing by combining the oil, vinegar, mustard and a little seasoning together in a medium mixing bowl.

Cut each beetroot into four (or smaller, if preferred) and add to the dressing, stirring to coat.

Combine the mint and lettuce leaves and divide them between four plates. Place the dressed beetroot pieces on top of the leaves. Break up the goat's cheese into little pieces and dot on top of the beetroot. Finish with two rashers of grilled bacon on top.

*Optional: decorate with rose petals, as in the photo.