If the balsamic reduction for the salad dressing sets while cooling or ends up being too thick to drizzle, put it back onto the heat for 30 seconds.

Serves 4

3 whole beetroot
Olive oil
2 large handfuls of new potatoes
200ml balsamic vinegar
1 large bunch of watercress
2 small rounds of goat’s cheese, with rind on
Salt and freshly ground pepper

Heat the oven to 200C/400F/Gas Mark 6. Wash the beetroot, place on an oven tray, drizzle with a little olive oil and roast whole for about 45 minutes. Leave to cool, then rub off the skins and quarter.

While the beetroot is roasting, boil the whole new potatoes in salted water until tender – about 20 minutes. Remove from the water, slice in half and leave to cool slightly.

Place the balsamic vinegar in a pan over a high heat and bring to the boil. Simmer until it has reduced by two-thirds, then put aside.

Arrange the watercress on a serving plate with the new potatoes and quartered beetroot. Slice the goat’s cheese in half, place under a hot grill, rind-side down, and cook until golden on top – this will take 2-3 minutes. Arrange the cheese on top of the salad, drizzle with some olive oil and the balsamic reduction, season and serve.

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