Cut through the richness of an indulgent cheese custard with raw and cooked beetroot.
Preheat the oven to 160C/310F/Gas 3.
Place 100g/4oz of the grated cheese, the cream and the mustard into a heavy-based sauce pan and gently heat until the cheese has melted and the mixture is smooth. Season with salt and the ground ginger.
Beat the eggs in a bowl. Slowly whisk the cheese mixture into the eggs until well combined.
Strain the custard through a sieve and pour into a 20cm x 10cm/8in x 4in ovenproof dish. Sprinkle over the remaining grated cheese.
Place the dish into a deep-sided roasting tin and pour in enough boiling water to come halfway-up the sides of the ovenproof dish. Bake for 40 minutes, or until the custard is set but still has a bit of a wobble.
For the dressing, whisk together the balsamic vinegar, rapeseed oil and icing sugar.
For the beetroot salad, peel and thinly slice the raw beetroots and dice the cooked beetroots. Mix all of the beetroots together and drizzle over the dressing.
To serve, spoon the beetroot salad onto serving plates and garnish with the sorrel leaves and watercress. Serve with the warm baked cheese custard on the side.
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