Beetroot pasta, red onion, yoghurt, oysters and caviar

Pour the grapeseed oil into a container and chill at 3°C

Cook the paccheri pasta in salted water and drain when al dente. Add the beetroot juice to a pan, bring to a simmer and add the macaroni for an extra 2 minutes

Drain well, reserving the beetroot juice, and place the paccheri in the cold grapeseed oil. Store in the fridge until needed

Place the beetroot juice in a clean pan and place over a medium heat. Cook the onions in the beetroot juice until tender, then sprinkle in the sugar and allow to caramelise until dry and sticky. Deglaze with the vinegar

Preheat a water bath to 65°C

Open the oysters, wash them well and place in a vacuum bag. Seal in a bar sealer

Cook the oysters in the water bath for 15 minutes. When cooked, remove from the water bath and place the bag in iced water to chill quickly

Mix the ginger juice with the Greek yoghurt and pour into a piping bag. Set aside until ready to serve

Remove the paccherii from the oil, drain well, then fill with the beetroot onions

To serve, arrange 5 pieces of pasta on a plate and garnish with the ginger yoghurt, oysters and caviar. Finish with parsley and extra virgin olive oil