- 1 garlic clove, crushed
- 1 tsp thyme, leaves picked and chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 500ml double cream
- 50ml soy sauce, or 1 tsp sea salt
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- small knob of butter, for the dish
Butter is a dairy product made from separating whole milk or cream into fat and…
- 700g beetroot, thinly sliced
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 300g potato, thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 large fennel bulb, sliced crosswise
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 leek, washed and sliced into rings
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 6 large eggs
- 85g bag watercress, washed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tbsp extra-virgin olive oil
For the dukkah
- 100g macadamia nut
- 100g hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 50g sesame seed
- 2 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seed
- 1½ tbsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1½ tsp ground fenugreek
- 1 tsp sea salt
- 1 tsp hot smoked paprika (optional)
Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.