Braised beetroot batons and jalapeño peppers with one-day injera

Serves 4 Starters and mains

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Method

Rinse the beetroot under running water and peel. Cut in half lengthways and slice into 11⁄2cm-thick batons to resemble thick-cut fries.

In a large sauté pan or wide saucepan over a medium-to-low heat, add the oil and onion and cook for 8-10 minutes until soft and translucent. Stir in the garlic and cook for around 1 minute, until aromatic.

Add the beetroot, season with salt and pour in 350ml water. Cover the pan and simmer for 45-60 minutes until fork-tender and the liquid has been absorbed. Add in more water if needed or remove the lid to cook off any excess toward the end of cooking – it should be moist but not too liquidy. Transfer to a bowl and leave to cool, then cover with cling film and chill. Before serving, squeeze over the lemon, toss, garnish with jalapeños and serve chilled.

One-day injera

MAKES 2 LARGE INJERA

In a large, non-reactive bowl, add the flour and work in 500ml bottled water. Stir well. Cover with a towel and allow to sit undisturbed on the counter for 24 hours.

After this period, the batter should be slightly foamy. Whisk in the salt and the baking powder.

To cook, use a cast-iron griddle or crêpe pan. Moisten some kitchen paper with oil, wipe then wipe the surface. Repeat the process 2-3 times, then place the pan over a medium-to-high heat. When the pan is hot, use a spouted measuring cup to scoop out 250-500ml of the final batter, depending on the size of the pan.

Now work quickly in order to pour the batter evenly around the pan. Starting at the outside edge
– going clockwise if you are right- handed or anti-clockwise if you are left-handed – pour the batter in a thin stream in a continuous motion in a spiral, without overlapping and end at the pan's centre.

Cook undisturbed for around 30 seconds until bubbles have begun to form on the surface. Once
the bubbles start to pop, cover the pan with a large lid and cook for around 21⁄2 minutes until the edges begin to come away and the bottom is set. Do not lift the lid and do not turn the injera. When cooked, use a long, thin spatula to transfer the injera to a flat basket or a large plate lined with baking paper.

Remove any stray dough and re-oil the pan as previously and clean, then allow to reheat. Make additional injera in the same manner, layering each on top of the other once cooked. Allow to cool for at least 5 minutes before layering another on top. Rest for at least 30 minutes before serving.

If you have any left over, cover loosely with cling film and store in an airtight container for 2 days.