Chef Brian McDermott

And I just find a lot of tension out there right now.

So perhaps let's look within and see what's in there.

Yeah, totally.

And, you know, I think people will have the likes of a jar of beetroot.

And it doesn't sound chefy.

It's not meant to be chefy.

But like if you're a lover of beetroot and that stingy vinegar, well, let's get it out there.

Let's use it.

And what do you use it with?

Firstly, if it's not sliced, slice it.

Clare, today we're talking about assembly.

Get your favourite bowl because when you assemble one ingredient on top of the other, the likes of starting with beetroot, maybe you've got some lettuce, maybe you're lucky enough to have some rocket.

It's beautiful.

It's peppery.

Put the rocket in on top of the sliced beetroot.

go to the press and see do you have the likes of walnuts because you need texture when you're layering something up.

That adds to the excitement of each delivery of those ingredients.

Walnuts, perhaps their scotch cheese or do you have balsamic vinegar?

We're talking here about five ingredients, five minutes, your favourite bowl

start to layer them up, bring in the crunch, bring in texture through the seeds, the nuts, whatever you have in there.