Set your oven to 200ºC. Place the baby beets into a roasting tin and cover with olive oil and sea salt and cook for 40 minutes – once roasted, do not remove the skin – the baby beets will have tender crispy skin which is delicious.

Next, to create the reduction, pour the balsamic vinegar into a thick based saucepan, and heat until it starts to simmer, then lower the temperature and continue to let it heat and reduce. It will begin to form a thick syrupy glaze after around 30 minutes. Once this has happened, take it off the heat and let sit until you need it. (If you need to loosen up again, add in a tiny bit of water and stir over heat just before serving the salad).

Reduce oven to 190ºC. To cook the duck breasts, pat the duck breast dry with a paper towel, score the skin with a sharp knife three times, and then season with sea salt and black pepper. Drizzle some oil in a frying pan and heat to medium. Now place the breast skin side down and cook for 4 to 5 minutes, until the skin is golden brown then turn over and cook for another minute.

Next, place the breast in the oven for 7 minutes. Remove and leave to sit for 5 miuntes to allow the juices to settle. Slice the breast diagonally ready for the salad.

For the crispy prosciutto, put the slices under a grill for a few minutes until sizzling. Set aside.

To plate, layer your radicchio leaves, rocket leaves, and chopped basil between plates, top with your halves of mini roasted beets, slices of roast duck breast, then crumble on top the goats’ cheese. Break up the crispy prosciutto and scatter all over. Drizzle the balsamic reduction over the salad, then repeat with some olive oil. Finally, grate over some lemon zest, sprinkle with chilli flakes and season with sea salt.