Top with small spoonful of the beetroot paste, and garnish with fresh coriander. Serve immediately. In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.

Beetroot, horseradish and smoked mackerel cups Beetroot, horseradish and smoked mackerel cups

Begin by placing the slices of bread on a flat surface and rolling them with a rolling pin to make them as thin as possible. Transfer the contents of the bowl onto a worksurface, shape into a ball before wrapping in cling film.Every home cook needs a set of kitchen knives that won't let them down which is why we've teamed up with Opinel for your chance to win a knife set for every culinary job. Blend the beetroot, garlic, Greek yogurt, pomegranate molasses, fresh breadcrumbs and hazelnuts with a pinch of seasoning, to form a coarse paste.

Cups | Kenwood UK Gluten-Free Beetroot and Goats Cheese Cups | Kenwood UK

Step 1 Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Transfer to a piping or plastic sandwich bag. The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into tartlet cases. There are a number of fillings that could go into them – Mexican Guacamole and Anchoïade are excellent. Smoked salmon can be used just as effectively as gravadlax, in which case you add a little lemon juice before the soured cream. We have found that, once assembled, these keep crisp for up to 3 hours.Add the unsalted butter cubes into the processor bowl, fit the lid, process on max speed for 20 seconds until the mixture resembles breadcrumbs, with the machine running add the eggs into the feed tube, stop the machine as soon as the mixture starts to come together. Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop. To make the filling: Mix saffron strands with ½ teaspoon boiling water to release colour and leave to stand for 10 minutes Add the gluten free plain flour, ground almonds, rice flour, xanthan gum and salt into the processor bowl, fit the lid, process on max speed for a few seconds to combine the dry ingredients.