Beetroot Soup

Peel and roughly dice the onions and celeriac. Peel the garlic and slice it. Wash and chop the coriander, including the stalks.

Finely chop the rosemary and lightly sauté it with the onions and celeriac in a little olive oil. Add the beetroot with its liquid, deglaze with apple juice, cover and cook gently for 15–20 minutes until tender.

Meanwhile, place the king prawns in your hand and carefully cut along the back from head to tail to remove the shell and vein.

Blend the soup until smooth, then season with salt, pepper and a pinch of sugar. Wash the beetroot sprouts. Sear the prawns in a little hot olive oil for 1 minute on each side, seasoning with salt, pepper and garlic. Thread two prawns onto each wooden skewer.

Divide the soup among plates. Add a spoonful of horseradish cream, top with sprouts and coriander, and serve with a prawn skewer.