Here we combine a favourite of Trill Farm Garden (Ashley’s passion for the bitter autumn and winter varieties of chicory, of which radicchio is one, is unrivalled!) and an ODK classic – anyone who ate at the Old Dairy Kitchen is likely to have sampled some of Chris’ famous beetroot hummus.

Serves 6

HUMMUS
500g peeled beetroots
5 garlic cloves (peeled)
3 tsp coriander seeds
2 tsp cumin seeds
2 tbsp tahini
150ml olive oil
juice of 2 lemons
salt and pepper

Mix together the beetroot, garlic cloves, coriander and cumin on a roasting tray with 100ml of the olive oil.

Roast in the oven at 180C until beetroots are soft and caramelized – the time will depend on the size of the beetroots, so check them from about 30 minutes with a knife.

Blitz the soft beetroots in the food processor or using a knife, add the tahini and the oil until a thick batter consistency is achieved. Adjust the seasoning and add the lemon juice.

TO SERVE
1 large radicchio, other chicory or lettuce with cup-shaped leaves
1 tbsp smoked almond crumble
1 tbsp olive oil

To serve, split the radicchio lettuce into shells and give them a quick rinse under the cold tap. Add a spoonful of the hummus on top and garnish with the smoked almond crumble. Drizzle over a little olive oil.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.