Ingredients

• 900g/2lb small heritage beetroot
• trimmed
• 3 tbsp rapeseed oil
• 900g/2lb boar fillet
• salt and freshly ground black pepper
• 55g/2oz butter
• 1 tbsp cumin seeds
• 2 tbsp chopped chives

Directions

• Cook the beetroot in boiling salted water for about 30 minutes (depending on size) until just cooked. Remove from the water and leave to cool.
• In another pan
• heat two tablespoons of oil and fry the boar fillets for about 10 minutes
• turning frequently.
• Season with salt and pepper
• then take out and leave to rest for 10 minutes. Reserve the pan juices.
• While the meat is resting
• slip the skins off the beetroot and cut them into wedges.
• Heat the remaining oil and the butter in a frying pan and add the beetroot wedges. Fry for about five minutes then season with salt and pepper and add the cumin seeds. Stir
• then take off the heat.
• To serve
• lay the beetroot on a serving dish. Slice the boar fillets and arrange the meat on top of the beetroot. Pour over the pan juices and sprinkle with chopped chives.