Remove the foil, leave to cool a little, cut in half and squeeze out the pulp.
Cover the pastry edge with a strip of foil, leaving the center uncovered.
For the "finished" chocolate bar, wrap a small rectangle of stiffened brown felt with tin foil (leave a little chocolate peeking out the top).
Line a 1.1 litre terrine mould (about 28cm x 11cm x 7.5cm) with foil, leaving at least a 10cm overhang of foil.
Set the oven at 200C/gas mark 6. Line a baking tin with foil, leaving enough to fold over and seal the contents.
While the beets are roasting, line a large saute pan for which you have a lid with two large sheets of foil, leaving plenty of overhang.
Cover the basin with foil, leaving enough slack for the pastry to rise, and fashion a handle out of string to lift the basin out of the water.
Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal. 4. Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes.
Makes enough for 8 chickpeas 2 x 400g tins beetroot 500g garlic 4 cloves water 200ml olive oil 5 tbsp To finish: tahini 1 tbsp olive oil 200ml lemon juice 100ml hazelnut dukkah to serve Set the oven at 200C/gas mark 6. Line a baking tin with foil, leaving enough to fold over and seal the contents.
Seal top of foil, leaving 2 - 3 inches headspace.
When the alarm goes off, remove and cover with foil, leave alone for at least 20 minutes before carving.
