Ollie Dabbous served up a tasty beetroot tart with blood orange winter leaf salad on Saturday Kitchen.

The ingredients for the pickled beetroot are; 300ml white wine vinegar, 200g caster sugar, 20g salt, 3 star anise and 5 medium–large red beetroot, topped and tailed.

For the tart cases: 5 sheets round pate a bric pastry and 50g garlic oil.

For the dukkah: 4 tbsp sesame seeds, toasted, 1 tbsp cumin seeds, toasted, 1 tbsp fennel seeds, toasted, 1 tbsp coriander seeds, toasted, pinch dried chilli powder or espelette pepper powder and pinch salt.

For the toasted pistachios: 100g shelled pistachios, drizzle olive oil and pinch salt.

For the ricotta mixture: 400g ricotta, 200ml whipping cream, 120g Parmesan, finely grated, 1 lemon, juice and fine zest, 1 tbsp runny honey, pinch freshly ground black pepper and pinch salt.

For the bitter leaves: ½ head Castelfranco, ½ head Rosella, leaves separated, 2 heads Grumullo, leaves separated, ½ head Punterella, leaves separated and ½ head Tardivo, leaves separated.

For the blood orange dressing: 1 blood oranges, juice and fine zest, 125ml white balsamic vinegar, 20g caster sugar, ½ tsp salt and 125ml olive oil.

For the salad: 4 blood oranges, peeled and cut into segments, 200g cooked unpearled spelt and 4 spring onions, finely sliced on the angle.

To finish; 1 tbsp chopped fresh coriander, 1 tbsp edible marigold pluches, a few pea shoots and 1 tbsp perilla shoots.

See recipes by Ollie in his book titled: Essential available from Amazon now.