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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Quick Roasting Tin Jacket

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Beetroot and Leek Gratin with Goat’s Cheese and Hazelnuts

Introduction

I love a gratin: the way it bubbles out of the dish, the crisp topping burning your mouth on the first bite. By using grated fresh beetroot instead of sliced, this ruby beauty with leeks and fennel is easily ready in half an hour, and works beautifully with the hazelnuts and goat’s cheese. It’s rich and comforting.

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Ingredients

large leeks, finely sliced
bulbs of fennel, finely sliced
raw beetroot, grated (about 4)
fresh rosemary, leaves roughly chopped
crème fraîche
sea salt
freshly ground black pepper
goat’s cheese, sliced or crumbled
panko breadcrumbs
hazelnuts, roughly chopped
olive oil
lemon, juice only

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This recipe is a preview

Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Quick Roasting Tin

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