Place all ingredients except the gelatin into a large pan, cover with cold water, bring to the boil and then skim. Place the lid on and simmer until the beetroot is cooked. Strain the vegetables and meat off, and keep. Re-boil the remaining juice until you have 500ml of cooking liquor. Soften the gelatin in cold water and melt into the hot liquid. Allow this to cool until just about setting point.

Meanwhile, slice the beetroot and carrots into half inch slices.

Pour a little of the unset jelly into a half kilo loaf tin, then place a layer of beetroot slices in. Season with a little salt and pepper, then pour on a little more unset jelly, then a layer of carrot slices, seasoning, jelly and the shallots in a row down the centre, seasoning. Then further jelly, carrots, seasoning. Finally finishing with a layer of beetroot.

Cover with film and press with a heavy chopping board. Place in the fridge until set.