Roasted beetroot with garlic

Roast two kinds of beet root in the oven with a little olive oil and sea salt.

Add a little rice vinegar. Roast so the skin becomes a little crispy, in the oven and not over the open fire.

Roasted in the oven the top of the beet goes very crunchy, giving three textures in one bite. This batch was partly cooked in the fire because the oven was off.

Grill garlic whole, direct in the fire, until smoky and more sugary. Roast a second lot of garlic whole in the oven for a more traditional result.

Scatter dried hibiscus flower over as an acidic substitute for lemon.

Finish with hollyhock flower and a hand-chopped mixture of lemon skin, garlic and lemon basil with olive oil.