• 2 large beetroot (about 500 g/1 lb 2 oz in total)
• 500 ml (17 fl oz/2 cups) white chicken stock
• 2 teaspoons balsamic vinegar
• 3 garlic cloves
• 6 g (⅕ oz) coriander seed
• 2 g (1/16 oz) cumin seeds
• 0.5 g whole allspice
• 15 black peppercorns
• 1 cinnamon stick
• 1 star anise
• 1 fresh bay leaf
• 10 g (⅓ oz/½ bunch) thyme
• sea salt flakes
• 5 g (⅙ oz) agar agar

Peel and thinly slice the beetroot. Place in a large saucepan, add the stock, vinegar, garlic, spices, herbs and 500 ml (17 fl oz/2 cups) water and bring to the boil. Reduce the heat to low and simmer for 2 hours. Strain, discarding the solids. Return the liquid to the pan and simmer until reduced to 500 ml (17 fl oz/2 cups). Season with salt. Add the agar agar and cook, stirring continuously until dissolved. Transfer to a metal bowl and place over ice until set. Transfer the gel to an upright blender and blend until smooth. Pass through a fine sieve and set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.