Georgian beetroot and walnut pâté (Charkhlis pkhali)

1. Boil the beetroot in their skins in plenty of water for 60-70 minutes (or wrap in foil and roast at 200 °C for 1 hour) until a knife slides in easily; cool and peel.

2. Pound the walnuts with the garlic, chilli, utskho and khmeli suneli and a pinch of salt to a paste in a mortar or food processor.

3. Finely grate the beetroot or pulse it to a coarse purée in a food processor, then squeeze out the juice firmly with your hands.

4. Work the beetroot together with the walnut paste, wine vinegar and most of the finely chopped coriander; adjust with salt and vinegar to taste.

5. With wet hands shape into small balls or flat discs, press a little dip into the centre of each with your finger and chill for at least 30 minutes.

6. To serve, garnish each with pomegranate seeds and coriander leaves – a colourful starter of the Georgian supra (feast).

Tip: Pkhali can be made the day before; the spices blend even better in the fridge. Instead of utskho suneli you can use a pinch of ground fenugreek.