Foraging Fox Beetroot Ketchup - Original Flavour

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Sustainable food advocate Hugh Fearnley-Whittingstall devised the range of ketchups with River Cottage’s culinary director Gelf Alderson and organic food producers Nine Meals From Anarchy. Making Andi Oliver’s boreks is not a task for the impatient cook as you’ll need just under two hours, but on completion you’ll be left with perfectly crisp pastry stuffed with the most vibrant filling. Plus, the recipe includes a cucumber and apple gazpacho to be served alongside them – so you’re really making two dishes at once!

Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them. 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.We’re deep into beetroot season now and this sauce is a great way to make use of that. Even better if you can dig them out of the ground yourself (shout-out to my grandma, who’s 89 and still growing veg).

Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets.You will need some sort of blender, food processor or mini-chopper for this ketchup. I have a small and a large one, and use whichever is easiest for the quantity I am making. Okay, so this might not be for everyone, (as some people prefer to keep beetroot for savoury dishes) however chocolate and beetroot is an outrageously good combination. The earthiness of the beetroot complements the sweetness of the chocolate, creating some truly unique. Plus, who doesn’t love the look of candied beetroot? 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! 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. Or for bigger quantities, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!)

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. This fifteen-minute wonder makes use of the much-forgotten beetroot stalks. The stalks are fried then tossed in lemon, drizzled with olive oil and topped generously with parmesan. Tip: serve with chunks of soft bread to help with mopping up all the flavoured oil. 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! Peel and roughly chop the onion and garlic and mix with the remaining oil. When the beetroot has been cooking for 45 minutes, add the onion and garlic mixture to the roasting tin around the foil parcel and return to the oven. Continue cooking for a further 40 minutes or until the beetroot is tender and the onion mixture is sweet and caramelised.

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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. 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. In the UK, beetroot is available all year round, but it is really at its best from June to October and this is when you’re likely to see it popping up across your newsfeeds and in restaurants. Fresh vs. canned beetroot, which is best?