Leon Shepherd lives in Leyland and has worked with top chefs including Marco Pierre White and Jean-Christophe Novelli. He now aspires to become a television chef himself and is also looking for a businessman or woman to back him in opening his own restaurant in Preston.
4 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, sliced
2 large cooked beetroot, quartered
140g bag Rocket leaves
4 tbsp raspberry vinegar
1x 150g Goat cheese, cut into cubes
1. Heat 2 tablespoons of the olive oil in a frying pan.
Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden.
Stir in the chopped rosemary, then tip in the beetroot slice and and raspberry vinegar. Stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
2.Lift out the beetroot slices and put them on a plate together with the rocket leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss over the goat cheese cubes and taste for seasoning.