Method

• 1.
  Soak gelatine in cold water for 5 minutes to soften. Place beetroot, vinegar, sugar and 1/4 cup (60ml) water in a blender, season and whiz until smooth.
• 2.
  Line a sieve with muslin or a clean Chux cloth and place over a bowl. Pour beetroot puree into sieve and set aside for 10 minutes for juice to run into bowl (press down to extract as much juice as possible). Transfer beetroot juice (you should have around 200ml) to a small saucepan over high heat and bring to the boil. Squeeze excess water from gelatine and add to pan. Stir to dissolve and set aside to cool for 30 minutes, then pour into a serving dish and chill for 3-4 hours or until set.
• 3.
  To make the chorizo flatbreads, combine yeast, sugar and 1 tbs lukewarm water in a stand mixer fitted with the dough hook. Add yoghurt, fennel seeds, flour and 1/2 tsp salt flakes and knead on medium for 10 minutes or until smooth and elastic. Lightly grease inside of stand mixer bowl with oil, cover with plastic wrap and set aside in a warm place for 2 hours or until dough doubles in size. Meanwhile, place chorizo in a food processor and pulse until crumbled. Transfer to a bowl and set aside.
• 4.
  Return dough to stand mixer and knead for a further 5 minutes on medium or until smooth and elastic.
• 5.
  Divide dough into 6 pieces. Working with 1 piece at a time, on a work surface lightly dusted with flour, roll out each portion to form a rough oval. Sprinkle over some chorizo crumb and, starting from the shortest end, roll to enclose. Roll dough back out to an oval shape. Repeat process with remaining dough and chorizo.
• 6.
  Lightly brush flatbreads with oil and cook in a large non-stick pan over medium-high heat for 3 minutes each side or until lightly charred and cooked through. Serve warm with beetroot jelly and creme fraiche.