Smoked salmon, beetroot and sorrel

To make the beets, put the red wine vinegar, olive oil, 1 tsp of salt and 300ml of water into a pan with the beetroots. Put the parsley, chervil, dill, thyme, bay leaves and peppercorns into a piece of clean muslin and tie to seal, then put into the pan. Bring to the boil and simmer gently for 1 hour 30 minutes or until tender. Remove the beetroots onto a plate, squeeze the muslin back into the pan, then tip the cooking liquid into a food processor or small blender with the black garlic and whizz until completely smooth. Tip back into the pan and simmer gently until reduced to a glaze. Remove the skins of the beets by using kitchen paper to gently rub away. Add the beets to the glaze and keep warm.

To make the dill oil, blanch the dill for 1 minute in boiling water then refresh in ice-cold water. Squeeze as much water as you can from the dill and put in a blender with a pinch of salt and the vegetable oil. Whizz for 5 minutes until the oil is green. Line a sieve with clean muslin above a bowl, then pour in the oil and leave to strain for 1 hour.

To serve, spoon a quenelle of soured cream onto each plate and use a tsp to make in indent in it, then fill this with dill oil. Spoon beetroots and their braising liquid onto the plate, with a portion of smoked salmon topped with sorrel or the dressed rocket, if you like.