1. Combine the water, sugar, vinegar, chilli, star anise, liquorice root and cardamom in a saucepan. Bring to the boil, then turn off the heat and leave to stand for 30 minutes.

2. Add the beetroot slices and bring to a simmer for five minutes. Remove from the heat and leave to chill.

3. Whisk the goat’s cheese and crème fraîche until light. Stir in the chives. Transfer into a piping bag and leave to set in the fridge.

4. Remove the beetroot discs from the liquid and pat dry. Lay half of the discs on a serving plate and pipe on some goat’s cheese mousse, then top with another beetroot slice. Serve with pea shoots and basil leaves.