1 baking dish
1 chopping board
Mix together the honey, soy sauce and chicken stock.
Peel the beetroot and cut them in two. Scrape the carrots and turnips. Peel the onion and stud with the cloves.
Put the spare ribs in a flameproof casserole dish with the bouquet garni and onion, cover with water, bring to the boil and cook for 45 minutes.
Add the beetroot, turnips, carrots and peas and cook for 15 minutes. Remove the ribs and strain the stock.
Add all of the vegetables, season with salt and pepper, sprinkle with rocket and dress with olive oil before serving.
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