Foraging Fox Beetroot Ketchup - Original Flavour

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Next add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes. Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the rhubarb and beetroot along with the onion, garlic, bay and ginger and stir well. Cook the vegetables for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes. Of all the small, edible rituals that season the day – late morning coffee and cake; green tea and fruit in the afternoon; plain, unsullied goat’s yogurt at dawn – there are few I enjoy more than our working breakfasts. Shopping done. Oven on. Camera primed. Notebooks at the ready. We then sit down to that first meal. There might be mushrooms on toast, Cumberland sausages from Mr Godfrey or cheese sandwiches, their filling dripping out on to the grill, sending out a ribbon of savoury smoke to set off the fire alarm. Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa. It tasted good, but was very thin and not really ketchup-y. Also, it didn't really taste like they'd been roasted, and I pictured roasted beets making a better ketchup.

Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it. Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic. Handy tip: roasting beetroot in balsamic vinegar takes this couscous salad to the next level. Bring a pop of colour to your lunch and give the recipe a go! He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind. If there’s a recipe that showcases how gorgeous beetroot can be, we think we’ve found it. We’ve used a mixture of golden and candy beetroots, marinated them in lemon and then finished them off with fresh orange slices and a piece of white fish. Result? A vibrant and healthy recipe perfect for those warm summer evenings.

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The ketchup goes wonderfully with fried and grilled meat and fish, but also with cheese and grilled vegetables. Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead. Likewise, if you’re having friends over and really want to wow them visually, Great British Chefs’ beetroot tarte tatin should be a no-brainer. Forget that it’s beetroot cooked in caramel and rosemary, and therefore automatically delicious; if you time it right and flip it upside down straight from the oven, in front of your guests, you’re going to blow an awful lot of minds all at once. Ruby noodles When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while. Ground cumin I love the combination of cumin and beetroot, and it adds a lovely note to this ketchup. By all means experiment with other spices too to make this recipe your own.

Set the oven at 200C/gas mark 6. Place a piece of kitchen foil in a large roasting tin. Wash the beetroot and trim their stems, taking care not to puncture the skin. Add the thyme sprigs, water and 2 tbsp of the oil, then loosely scrunch the edges of the foil to make a parcel. Bake for 45 minutes until the beetroot is just showing signs of tenderness. If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative.

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There’s something deeply satisfying about using up every part of the vegetable. This thirty-minute wonder makes use of the whole beetroot, including the leaves. The result? A vibrant, lightly-fragrant waste-free veggie dinner! occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages. Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic.