Beetroot Spaetzle

Cook the beets in boiling water for around 20 minutes, making sure you don™t top and tail before. Allow to cool down, then rub the skin off gently with your hands.

Blitz them into a puree, then mix with eggs, salt, flour, milk and grated cheese to a creamy consistency. Leave to rest for an hour.

For the sauce melt some butter and gently fry with one teaspoon of poppy seeds.

Bring a pot of water to boil, add salt, then sieve the beetroot mixture little by little in a colander, pressing down with a wooden spoon or a silicon spatula, directly into the gently boiling water.

Do this in batches, when the spatzle rise to the surface, transfer them to the pan with the sauce, toss and serve.