I’m a big fan of all three of these dishes. I have a strange soft spot for pickled beetroots that Mum fed us from a jar when I was younger. This beetroot starter is a much more grown-up dish, with the raspberry vinegar adding a sweet and sharp edge to the earthy flavour. Leggygowan goats curd is made by Adam Kelly, one of our local food heroes, and it works wonderfully here.
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