Pink Beetroot Eggs with Garlic Yogurt and Aleppo Butter

Toast the coriander seeds in a dry frying pan over medium heat for 2–3 minutes until aromatic. Add the beetroots, red wine vinegar, caster sugar, bay leaves, and 2 tsp salt. Pierce the red chilli several times with a knife and add it to the pan. Pour in enough water to completely cover the beetroots.

Bring the pan to a simmer over low-medium heat and cook for 45 minutes, or until the beetroots are tender (top up with more water if necessary). Use a slotted spoon to transfer the beetroots to a bowl to cool. Reserve the cooking liquid for dyeing the eggs. Once the beetroots are cool enough to handle, slip off the skins and set aside.

Boil the eggs in a separate pan for 7–8 minutes (7 minutes for room temperature eggs, 8 minutes for fridge-cold). Immediately transfer to a bowl of ice water. Once cooled, peel the eggs and submerge them in the reserved beetroot cooking liquid for at least 30 minutes to dye them pink.

In a small bowl, mix the Greek yogurt or labneh with the grated garlic and a pinch of salt. Spread the mixture evenly across a large serving plate. For the chilli butter, melt the butter in a small pan, then stir in the lemon zest and Aleppo chilli flakes. Remove from the heat immediately.