Method

• 1.
  Peel beetroot (wearing gloves) and put through a juicer to give 300ml juice. Alternatively, peel and chop the beetroot, puree in a blender, then strain.
• 2.
  Soften gelatine in cold water for 5 minutes. Meanwhile, heat the beetroot juice in a small pan over medium-low heat for 1-2 minutes. Squeeze gelatine to remove excess liquid, then add leaves to the warm juice and stir to dissolve gelatine. Pour into a lightly oiled 20cm square or round cake pan. Chill for 4 hours or until set.

• 3.
  When jelly is set, finely chop avocado and place in a bowl. Drizzle over lemon juice and about 1 tbs olive oil, season, then set aside. Mix horseradish and cream in another bowl, then set aside.
• 4.
  Brush the bread on both sides with more olive oil. Heat a chargrill pan over high heat. Grill bread for 1 minute each side until charred, then rub one side with the cut side of the garlic. Divide bread among plates, then top with the avocado and eel. Turn the jelly out onto a board and cut into 1cm cubes. Scatter over the bruschetta, then top with a dollop of horseradish cream. Garnish with chervil.