This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue ...

Locally known as chuqandar, the dark maroon and sweet beetroot features heavily in our diet, ranging from its raw form to enticing curries… They are also used extensively as a healthy juice ...

This recipe is based on the sweet, spicy American pumpkin pie but uses very British beetroot, which gives it an amazing, deep colour and flavour. Serve with crème fraîche. Equipment and ...

Cover the pan and simmer on low heat until the beetroot has turned soft. Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes ...

Add chopped cashews or almonds and cardamom powder. For a smooth texture, wash and finely grate fresh beets. Grate the ...

How to make a tasty veg-packed curry I must admit, these two recipes may not be to everyone’s taste but as a chef, it’s ...

Place the butter and sugar into a saucepan and melt over a low heat, set aside. Blitz the beetroot draining any excess juice before you do. Stir the beetroot and vanilla into the chocolate.