Foraging Fox Beetroot Ketchup - Original Flavour

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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!) Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Our Original Beetroot Ketchup is where all the Foxy fun began. Naturally sweetened with apples and the rich earthy flavours of beetroot, our multi award-winning range is 100% natural, 100% plant based and totally tomato free! We agreed this one looked pretty revolting and it was our least favourite in terms of taste. Perhaps it would be better as a sauce than a dip. Rhubarb

These tarts aren’t to be made every day. These tarts are the ones you make when you want to seriously impress. Homemade pastry, lemon-y marinated beetroot, a double cheese filling and a topping of crunchy toast hazelnuts…Need we say more? 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. Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic. This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets! 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.

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. 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. 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.

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. To south India next, for Meera Sodha’s beetroot pachadi. Officially a side dish, this gorgeously coloured coconut dish can fend for itself with ease. Mustard seeds, curry leaves, garlic and ginger are fried, then mixed with boiled beetroot and grated coconut before being stirred through yoghurt and served hot. Magnificent. Beetroot brownies 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!I can't live without this anymore, it's addictive ... so grateful to have a tomato free ketchup that is just delicious”

occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages. These burgers get five stars for making midweek cooking a breeze – ready in 30 minutes and made with only a handful of ingredients. Peel and chop the bananas, stir into the shallots with the tomatoes and continue cooking for 5 minutes. Stir in the rice vinegar and a ½ tsp of salt, then remove from the heat. Process the mixture in a blender or food processor. You can stop at any point depending on how smooth or textured you like your ketchup. A Ketchup for Everyone and Every Occasion - Our ketchups are gluten free, dairy free and vegan, meaning everyone can enjoy them! Use our ketchups on every I liked the tomato and beetroot ketchups best. The others were a bit too overpowering for me but if you like bold and hot flavours, like my friends do, you’ll probably love them. The range shows that it pays to broaden your horizons and try something different. They are all very different so there’s bound to be at least one that you like and can use to bring some rich flavours to your table.Onion, carrot and celery A classic base for so many sauces and stews, this is known as 'soffrito' in Italy. It gives the ketchup a lovely aromatic base. Some supermarkets now sell a frozen finely-chopped soffrito mix, if you're really in a hurry! With its creamy filling and striking topping, this Goat’s cheese tart will be the star of the show whereever you take it.

Sometimes you crave crunch and texture from a dish. This one combines thinly sliced marinated beetroot, salty halloumi shards and toasted pistachios to create a winning, elegant vegetarian dish.Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!). An important reminder that you can also make puddings out of beetroot. For instant sugary gratification, Pinch and Swirl’s beetroot brownies deserve your attention. Not only does the addition of beetroot puree give the brownies the most incredible dark colour, but it also helps to keep them moist. Start now and you’ll be face-down in cake within the hour. Cannelloni and beetroot meringue