1 flameproof casserole dish
1 chopping board
Peel the carrots and beetroot and cut them in two. Cut the bulb spring onions into quarters, then slice the stems.
Thinly slice the unpeeled cucumber.
Cook the beetroot for 10 minutes in boiling water in a flameproof casserole dish, then rinse.
Dry the casserole dish and sauté the onions and carrots in the oil. Add the chillies and green peppercorns, pour in the stock, cover and cook for 10 minutes on a low heat. Add the rest of the ingredients and cook for another 5 minutes.
© 2017 All rights reserved. Published by Murdoch Books.