“I adore this goats curd. It becomes even more rich, creamy and smooth when whipped with an electric whisk for a minute or so. Use whatever veg you have in season. I love parsnips, carrots and beets, but it’s up to you.”

Serves 2

Prep time: 90 minutes; Cooking time: 15 minutes

INGREDIENTS

1 large parsnip, peeled and washed

1 large carrot, or 2 or 3 small ones

2 to 3 small, different coloured beetroots

3 to 4 tablespoons of Errington’s goats curd (available from Edinburgh Farmers’ Market)

3 to 4 cloves of garlic, smashed

A few hard herbs like rosemary, thyme and bay

2 tablespoons of buckwheat

Good salt and pepper

2 tablespoons of cold-pressed rapeseed oil

METHOD

Preheat the oven to 180 C/Gas Mark 4.

Scrub the beetroots and wrap them in foil with a little oil and salt, then bake for about an hour and a half until cooked. Once cooked, remove from the foil, peel and cut in half. Set aside. Turn the oven up to 220C/Gas Mark 7.

Blanch the parsnip in boiling, salted water for 3 to 4 minutes. Scrub the carrots and blanch in boiling, salted water for 2 to 3 minutes. Drain and set aside. Once cooled, cut the carrots in half lengthways, and the parsnip into quarters, or smaller.

Place the buckwheat in a pan with cold water and cook for 10 minutes on the hob. Drain and pat dry with kitchen paper. Heat one tablespoon of oil in a frying pan, then add the buckwheat and fry until golden and crunchy. Season and set aside in a clean bowl.

In the same pan, heat the remaining oil then add the carrots and parsnip and fry for a minute. Then add the garlic and beetroot, season with salt and pepper and cook for another minute. Keep an eye on them, don't burn them. Then add the herbs to the pan and roast in the oven for about 7 to 10 minutes.

Whip the goats curd with an electric whisk and place in a piping bag.

To serve, arrange the veg attractively on the plates and pipe small mounds of goats curd all around. Scatter over the toasted buckwheat and give each plate a final season.