Smoked duck breast and beetroot soup

For the soup: heat a glug of olive oil in a saucepan and sweat the onion until soft but not coloured. Add the beetroot and mix until hot through.

Add the stock to the saucepan and bring to the boil. Simmer gently for 2-3 minutes or until the beetroot is very soft and the chicken stock has turned a vibrant dark pink colour. Season to taste with sea salt and freshly ground black pepper 3. Remove the soup from the heat and use a stick blender to blend it until smooth. Stir in a tablespoon of soured cream.

To serve: place some diced duck into the bottom of each bowl and pour over the hot soup. Combine the chives and remaining sour cream, then top the soup off with a spoonful of this mixture. Finish each portion with a little drizzle of syrupy balsamic vinegar, or olive oil.