Mangal flame badgers beetroot, pumpkin seed granola and cashew nut butter recipe

In a small pot, bring the water up to 60°C set aside

In a medium-sized sterilised jar, mix the koji with salt evenly. Pour in the warm water and mix everything together, then cover the top of the jar with muslin. Set aside at room temperature for 10 days

After the 10 days’ fermentation process, blitz the shio koji to a smooth liquid. It be stored in the fridge or frozen

Put the beetroots in several Vac Pac bags, roughly 500g of beetroot per bag. Add about 120g of shio koji per bag. Vac Pac the beetroot on full speed and compress. Leave for 2-3 months to ferment in the refrigerator

For the carrots, place the carrots in a dehydrator and then dehydrate for 24 hours. Store in a dry place

Preheat the oven to 160°C/gas mark 3

Roast the cashew nuts for 15 minutes until golden brown

Once the cashew nuts are roasted, set them aside to cool down. Once cool, soak the nuts in oat milk for 12 hours

The next day, strain the nuts from the oat milk but do not discard milk. Use a Vitamix to blend the nuts with half the quantity of oat milk and water. Blend until it is a smooth, thick butter. You may need to add extra water or oat milk. Season with salt to taste

Next, make the granola. First, mix all the ingredients together for the caramel in a small pot and bring it to the boil. Take off the heat

Mix all the dry savoury granola ingredients together in a medium bowl. Carefully pour the caramel over the granola, and mix together gently. Check the seasoning, then allow to sit for 30 minutes

Preheat the oven to 100°C/gas mark 1/4

Bake the granola on a lined baking tray for 90 minutes, stirring occasionally so that it roasts evenly. Set aside to cool, than store in a container in a dry place

On the day you're ready to serve, make the beetroot glaze. In a medium-sized pan, mix 400g of the beetroot and shio koji liquor from the ferment together with the apple juice. Cook over a medium heat until reduced by half. Add in the ultratex, and then whisk until it forms a smooth, thin paste. Set aside to cool

Bring a large pot of water to the boil, and blanch the dehydrated carrots for 2 minutes. Drain, and then set aside on a tray to cool

Slice the fermented beetroot thinly

Carefully skewer the blanched carrot and and sliced fermented beetroot, alternating each one

Fire up the robata grill, and then barbecue the mangal skewers, brushing them with the beetroot glaze as they cook, until they are sweet and aromatic

Once the skewers are ready to serve, sprinkle the savoury granola evenly over each one. Serve on a plate with a quenelle of the room temperature cashew nut butter