Cabbage & Beets: Black pudding focaccia, gin cream cheese and fried onion ash

➊ For the focaccia, mix the water, beetroot juice, salt and yeast and gradually add the flour. Leave the finished dough to rise in a warm place for 1 ½ hours and in the meantime cut the black pudding into cubes. Put the finished dough into a deep dish lined with baking paper and spread the black pudding evenly over the dough. Leave the focaccia to rise again for 30 minutes.

➋ Bake the focaccia indirectly at 220 °C for about 30 minutes and then drizzle with olive oil.

➌ For the vegetables, wash the carrots, beetroot and onions and bake them indirectly at 250 °C. Optionally, pre-cook the vegetables in salted water and then grill them directly to create roasted aromas. When the vegetables are cooked, halve the onions, remove the segments and chop them together with the beetroot and carrots. Make a marinade from the cranberries, balsamic vinegar, mustard, salt and rapeseed oil and then drizzle it over the vegetables.

➍ For the gin cream cheese, mix all the ingredients together and fill into a piping bag. It can also be prepared 1-2 days in advance.

➎ For the fried onion ash, finely mix the fried onions, cornflakes and crispbread and then mix with the remaining ingredients. Season to taste with salt and ascorbic acid. The ash will keep for several weeks in an airtight box.

➏ For the pistou, puree all the ingredients together and season with salt. Brush the pistou onto the plates, then distribute the vegetables onto the plates and garnish everything with a few dots of cream cheese. Pour the ash over the vegetables and serve with the remaining vegetable marinade and wild herbs and garnish with mustard caviar if desired. Serve everything together with the focaccia.