• 500gm fresh ‘Angelica Organics’ organic beetroot, grated

• 300gm raw sugar

• 300ml good quality red wine vinegar

• 1 tblsp fennel seeds

• Pinch salt

• 2 smoked trout, deboned, in fillets

• 500gm Jerusalem artichokes, washed and sliced

Place sugar and red wine vinegar into a pot, bring to the boil and

simmer until liquid is reduced by one-third or represents a syrup consistency. Steam the grated beetroot for 5 minutes, remove and allow to drain for 3 minutes. Add the beetroot to the syrup, with fennel seeds and salt, and simmer for 5 minutes. Place the pickle into sterilised jars and allow to cool in the fridge. Fry off sliced artichoke until golden brown.

Serve smoked trout with the beetroot pickle and Jerusalem artichoke chips.

Serves 4.