A sweet and sour flavoured dish that is easy and light to prepare.

12 baby beetroot
25g(1oz) unsalted butter
4 Tbsp. virgin olive oil
4 pieces. of pork loin (6-7 oz)each
1 tsp. Ground coriander
1 Tbsp chopped fresh coriander
Salt and freshly ground black pepper

For the Balsamic onions:
50 gr.(2oz) unsalted butter
3 red onions, thinly sliced
3 Tbsp. brown sugar
100ml(31/2oz) balsamic vinegar
4 Tbsp. red wine

For the balsamic onions, heat the butter in the saucepan, add the onions and cook gently until soft but not coloured. Add sugar, vinegar and red wine, raise the heat and cook for 25-30minutes, until the mixture is thick and syrupy. Season to taste and keep warm

Cook baby beetroot in boiling salted water until tender, then drain well and peel. Heat the butter in a pan, add the beetroot and toss to glaze with butter. Season to taste and keep warm.

Heat a ridged grill pan or grill until very hot and brush with half of the olive oil. Season the pork with the ground coriander and some salt and pepper and cook for 7-8 minutes, turning regularly until golden, cook through and slightly charred. Remove from the heat and keep warm.

Mix the remaining olive oil with the chopped coriander and some seasoning. Quickly reheat the beetroot if necessary. Arrange a bed of balsamic onions on each serving plate, slice pork into four portions; place on top. Arrange the glazed beetroot on the pork, pour over a little coriander and serve.

Roast beets, potatoes and apples in a 425 degree oven till all are tender and starting to brown.

When the vegetables are cooled enough to handle, peel and cut into ½-inch cubes: you will need 60 cubes each from the potatoes and apples, and 96 beet cubes. Reserve the beet scraps , and set all vegetables aside separately at room temperature.

Meanwhile, combine the goat cheese and sour cream in a bowl and stir to blend. Add the shallot and chives and stir to combine. Season to taste with salt and pepper.

For the sauce:
Place the beet scraps in a blender with sherry vinegar and puree till a smooth consistency. Transfer the beet puree to a bowl and mix in walnut oil ; do not emulsify – this should be a broken vinaigrette. Set aside.

Place a ring mold in the center of each plate and spread 1 Tbsp. of the goat cheese mixture on the bottom. Top the goat cheese in each mold with ten cubes of potato, another dollop of goat cheese, 10 cubes of apple, another dollop of goat cheese, 10 cubes of beets and finish with a layer of goat cheese.

Toss the arugula with enough vinaigrette to coat. Top each parfait with a bit of the arugula salad, and remove the molds. Drizzle the beet sauce around the plates. Sprinkle the remaining beet cubes and chives around the parfaits. Serve immediately.
Serves 6

600g (1 1/4lb) rhubarb, chopped
juice and grated zest of one orange
75g (3oz) brown sugar
1 tsp. Ground cinnamon
4 Russet or Golden Delicious apples

Put the rhubarb, orange juice and zest, sugar and cinnamon in a saucepan and bring to boil. Cover and simmer for 8-10 minutes, then cool slightly.

Cut the tops of the apples, about 2cm(3/4in) from the top, and with a small teaspoon scoop out the core and pips. Fill the apples with the rhubarb mixture.

Preheat the oven to 180C/350F. For the topping, sift the flour and baking powder into a bowl and stir in the sugar, lavender and almonds, if using. Rub the butter into the flour mixture until it resembles breadcrumbs. Sprinkle the crumble mixture over the apples, pressing down lightly to form crust.

Place apples in a buttered ovenproof dish and bake for 30-40 minutes, until they are tender and the crumble is golden and crisp. Decorate with the lavender flowers and serve with lashings of cream or good "ol custard.