English summer beetroots, strawberries and whipped goats cheese with chamomile and toasted rye

by sam ashton-booth

Sam Ashton Booth creates an aesthetic feast for the senses this month. This is a vibrant, fresh and original dish, bursting with texture and fragrance. You will poach baby beets in beetroot juice, reducing this sweet stock to a deep glaze with port, thyme and lemon juice. Golden beetroot will roast until even more golden, as you gently whip goat's cheese into a rich savoury mousse. A fragrant, herbal chamomile oil will infuse, while a rye bread crumb and camomile powder award seasoning and bite. The sweetest and most fragrant of summer strawberries is the Gariguette, and with snippets of tarragon and a pinch of black pepper, are the final flourish on this beautiful culinary canvas

This is such a gentle and harmonious dish that Award-winning wine expert Matthew Jukes decided to choose a wine that has sufficient drive to unwaveringly deliver its pure and sonorous message, and will not tread awkwardly on the goats’ cheese, strawberries, chamomile and rye. The result is a top-class Picpoul with discreet fruit notes, sleek lines and a faint shoreline tang of refreshing sea spray.

To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. 

 Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.