• 

  garlic clove

  1
• 

  Cheddar cheese cut in pieces

  40 g
• 

  water

  1600 g
• 

  waxy potatoes fitting through hole in mixing bowl lid

  300 g
• 

  beetroot fitting through hole in mixing bowl lid

  350 g
• 

  olive oil

  5 tbsp
• 

  egg yolk

  1
• 

  salt

  ¼ tsp
• 

  ground pepper

  3 pinches
• 

  breadcrumbs plus extra for coating

  90 - 130 g

Yoghurt dip

• 

  yoghurt

  150 g
• 

  olive oil

  1 tbsp
• 

  lime zest

  1 tsp
• 

  salt

  2 pinches
• 

  ground pepper

  2 pinches
• 

  fresh parsley chopped, for garnishing

  ½ bunch