Ingredients

• 1 anchovy
• 250g/9oz unsalted butter
• 1–2 blades mace
• 1 bay leaf
• ½ lemon
• pared rind and juice
• 200g/7oz brown shrimps
• pinch grated nutmeg
• salt and white pepper
• cayenne pepper
• to garnish
• 300g/10½oz pre-cooked beetroot
• 100ml/3½fl oz buttermilk
• 1 tsp fennel seeds
• 500g/1lb 2oz wholemeal spelt flour
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp cream of tartar

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the potted shrimp
• melt the anchovy in a large pan over a low heat and add the butter
• mace
• bay leaf and lemon rind. Once the butter separates
• remove the scum from the top and leave to stand for a few minutes to infuse.
• Tip the infused butter into a bowl
• leaving behind any milk solids from the bottom of the pan
• and mix with the shrimps
• lemon juice
• nutmeg and season with salt and pepper. Divide into 4 ramekins and leave to set in the fridge.
• Meanwhile
• place the beetroot in a food processor with the buttermilk and blend. Pour into a large bowl and set aside.
• Dry-fry the fennel seeds over a low heat then mix with the beetroot
• along with the flour
• baking powder and cream of tartar
• until combined.
• Knead briefly and shape into a boule. Place on a floured baking sheet and make a large cross in the top with a sharp knife.
• Bake in the centre of the oven for 25–30 minutes.
• Cool on a wire rack and serve with the potted shrimp.