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Make a stock from the carrot, celeriac, leek and onions by first peeling then chopping the vegetables roughly. Sweat in olive oil but do not colour then add water, bring to boil and simmer for fifteen minutes. Add a bouquet garni to enhance the flavour. Then cook for a further fifteen minutes.
Peel the mushrooms and remove any stalks. These trims may be added to the stock. Place on a tray, brush with olive oil, lightly season with salt, pepper and ginger.
Drain the kidney beans and mash. Take the chillies, split, remove pips and cut into a fine brunoise. Chop the shallot and the garlic. Sweat the chillies, garlic and shallot in oil until soft. Drain from the oil. Mix together the chillies, shallots and garlic with the mash beans. Form into shapes then roll in gram flour
Mix up a batter from the plain flour and curry powder with a little water.
Strain the stock, boil up to reduce by half then add the lentils. Cook through until soft. Thicken with a little cornflour if necessary. Flavour with the paprika and season.
Cook the baby beets on rock salt in a foil parcel with thyme. Bake for 20mins then remove, peel and cut in half. Toss in warm oil then add balsamic to glaze with a little sugar. Use some of this syrup on the plates later.
Rub the inside of a frying pan with a little garlic add oil and heat up. Add the mushrooms white side down and cook gently, turning only once.
Dip the bean puree in batter and deep fry. Lift from oil and drain on kitchen paper.
To serve spoon the sauce of lentils onto plates in the centre, place the mushroom (dark side up onto the lentils and top with the fritter of beans. Brush the plate with the beetroot syrup and place the beetroots on the syrup.
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