Steamed Beetroot and Turnips with Beluga Lentils, Pickled Garlic and Lemon from A Long and Messy Business by Rowley Leigh

Ingredients

• 200–300 g (7–10½ oz) beet tops or purple sprouting broccoli
• sea salt
• 1 red chilli, deseeded and sliced into very thin rings, to garnish
• 30 garlic cloves, peeled
• 2 tablespoons sea salt
• 250 ml (9 fl oz) cider vinegar
• 100 g (3½ oz) golden caster sugar
• ½ cinnamon stick
• 1 kg (2 lb 4 oz) mixed beetroot (with leaves if possible)
• 200 g (7 oz) black beluga lentils, green if not available
• 200 g (7 oz) small turnips
• a few sprigs of thyme
• 1 red chilli
• 2 lemons, plus extra juice for seasoning
• 2 bay leaves
• 30 g (1 oz) golden caster sugar
• olive oil, for seasoning